We’re at the mid-way point in Great Lent, and I don’t know about you, but I am feeling the weight of it all. Starting to lose some steam. Thank God for the Sunday of the Cross mid-way through Lent and the reminder to pick up our own cross! As we approach the Sunday of the cross, let’s take a big deep breath and adjust our vision… Christ is with us, and His glorious resurrection is within sight now. Continue onward!

I wanted to share a new fasting recipe for you to add to your meal plan this week. Although there is some chopping involved, this whole meal comes together really easily, and it is SUPER tasty. It also has a good amount of protein as well, with 21g per serving! You can make it with or without the fast-friendly ricotta. My kids prefer it without it, but I love the ricotta since it adds a creaminess to it.

Yield: 6

Author: Khouria Destinie Winn

Crockpot Lenten Lasagna Soup

Prep time: 15 MinCook time: 4 H & 15 MTotal time: 4 H & 30 M

Ingredients

Lasagna Soup

1 medium onion, diced
3 garlic cloves, minced
4 ½ cups vegetable broth
¾ cup dried brown lentils
1 teaspoon dried basil
1 teaspoon dried oregano
2 14 ounce can diced tomatoes
1 tbsp tomato paste
8 lasagna noodles, broken into pieces
3 cups chopped spinach leaves
Optional: serve with vegan ricotta cheese (see below)

Lenten Ricotta

1 1/2 cups raw cashews, soaked
1/2 cup water
Juice of 1 large lemon or 1 tablespoon apple cider vinegar
1 – 2 tablespoons nutritional yeast, optional
1 small garlic clove
1/2 teaspoon onion powder

Instructions

Place the onion, garlic, basil, oregano, lentils, broth, chopped tomatoes, and tomato paste into the slow cooker and stir a few times to blend. (optional: saute onion and garlic prior).
Cover with lid and cook on high for 4 hours.
15 mins before serving, add the noodles and spinach to the slow cooker and give the mixture a stir. Allow the soup to continue cooking until noodles are tender and the spinach is wilted, about 15 minutes.
Season the soup with salt and pepper to taste. optional top with vegan cashew ricotta (recipe below)

Lenten Ricotta

Soak cashews: let cashews sit in hot water for 5 minutes.
Blend: Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes. Taste for flavors adding any additional ingredients.

Nutrition Facts

Calories

480

Fat

16 g

Sat. Fat

3 g

Carbs

69 g

Fiber

14 g

Net carbs

55 g

Sugar

12 g

Protein

21 g

Sodium

923 mg

Cholesterol

0 mg

Did you make this recipe?

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On Wednesdays after Presanctified Divine Liturgy, we have a soup supper at Church where 6 ladies bring big pots of soup and feed us. This recipe was one of them and I remember immediately reaching out and asking for the recipe! Now I make it every fasting season!

Meet the Author:

My name is Khouria Destinie and I'm excited you are here! “Khouria” is the title given to a Priest wife in the Antiochian Orthodox tradition. I use my little space here on the web to share resources I find that may be useful to others interested in bringing the life of the Church into their homes! Living out the Ancient Faith in a modern world takes intention. I will happily walk along side you, sharing what I am learning and finding, so together we can raise up the next generation of Christians who love God with all their hearts and minds!

A little more about me - I am an Orthodox Christian, married to my high-school sweetheart who is an Orthodox Priest. Together we have 4 children whom we homeschool. We both grew up as Evangelicals and discovered the Orthodox Church in college. After a few years, we joined the Orthodox Church and our lives have never been the same. Thank you for reading and for being here!