Any menu, and even more so a lean menu for a week, should always be replete with fresh fruits, vegetables and herbs. All kinds of salads, green smoothies and fruit platter should be on your table all the time. The more fresh foods in the diet, the more you get vitamins, trace elements and enzymes - enzymes responsible for autolysis (self-digestion of food). The constant use of fresh vegetables and fruits allows the body not to waste its own enzymes on the digestion of food. Yes, and this affects the figure in the best way, because it is quite difficult to overeat vegetables, especially fresh ones. For the duration of the fast, refuse purchased juices and other drinks, prepare kvass on rye flour. And from sourdough sourdough, you can quickly and easily make homemade bread.
The Russian lenten menu is very diverse. These are soups, pickles, cabbage soup and borscht, many second vegetable and mushroom dishes, as well as lean pastries and drinks. In old cookbooks, lean recipes take up almost more space than fast food. But life does not stand still, and in our lenten menu for the week, we decided to use vegetarian dishes from various cuisines of the world.
Depending on your preference, you can have porridge, salad, or an energy shake for breakfast. Porridge can be cooked from the night, pouring well-washed cereals with boiling water and wrapping the saucepan in a blanket - this way more useful substances will remain in the cereals. True, porridge prepared in this way will have to be heated. Owners of multicookers and slow cookers are easier in this regard - in the evening measure out the prescribed amount of cereals and water, set a timer, and in the morning you will be awakened by the smell of freshly cooked porridge. If porridge in the morning is too satisfying for you, then prepare an energy cocktail of greens or wheat germ. To do this, grind a handful of greens or sprouted grains in a blender, add 1-2 fruits to taste and add clean water if it gets too thick. Or stretch breakfast twice by drinking a glass of freshly squeezed juice in the morning, and after a couple of hours having a more thorough breakfast (porridge or salad).

Monday

Lunch - Pea soup with barley
Ingredients:
1 liter of water
1 stack peas,
1 tbsp pearl barley,
½ carrot,
½ onion
½ parsley root
1 tbsp vegetable oil,
greens, salt - to taste.

Cooking:
Soak the peas overnight. Since morning add barley to the peas and, without draining the water, set to boil. Cut the roots and onion into small cubes, fry in oil and add to the peas when it is almost ready. Salt and sprinkle with herbs.

Dinner - Bishop's Potatoes

Ingredients:
1.5 kg potatoes,
5 tbsp vegetable oil,
2 tbsp flour,
salt - to taste.

Cooking:
Boil the peeled potatoes, cool and cut into large slices. Heat the vegetable oil in a frying pan and fry the potato slices on it, add flour at the end of frying, mix quickly and thoroughly and fry until golden brown. Serve with fresh cabbage salad.

Tuesday

Lunch - Tomato cream soup
Ingredients:
1.5 kg of tomatoes in their own juice,
1 onion
5 garlic cloves,
2 medium potatoes
1 stack water,
100-200 g cashew nuts,
salt - to taste.

Cooking:
Soak the nuts overnight in clean water. Put the tomatoes in a saucepan, cover with water and put on fire. When boiling, add onions, garlic and potatoes, bring to a boil, reduce heat and simmer for 10-15 minutes until soft. Pour the soup into a blender, add the nuts and blend until smooth. Add any seasonings to taste and salt if needed.

Dinner - Bean Croquettes

Ingredients:
500 g of any legumes (peas, chickpeas, beans, mung beans or a mixture thereof),
1 tsp seasonings "Provencal herbs",
vegetable oil, salt - to taste,
breadcrumbs for frying.

Cooking:
Soak washed beans overnight in clean water. Put to boil over high heat, wait until it boils and reduce the heat to a minimum. Boil beans until soft. Drain the water, if it remains, and grind the whole mass with a blender until smooth. Salt, add seasonings and pepper to taste. From the resulting mass, mold small cutlets, roll them in breadcrumbs and fry in hot vegetable oil until golden brown. Serve with guacamole (a sauce of avocado, garlic, lemon juice and vegetable oil) and lettuce and tomatoes and cucumbers.

Wednesday
Lunch – Vegetable soup with ginger

Ingredients:
2 tbsp olive oil,
1 onion
¼ head of broccoli
¼ head of cauliflower
1 tbsp grated ginger,
3 garlic cloves,
¼ chili pepper
½ tsp a mixture of black pepper and salt,
3 stack. овощного бульона или water,
300 g tomatoes,
5 tbsp vegetable oil.

Cooking:
In big heat the oil in a saucepan and saute the onion in it until soft, add other vegetables, ginger, garlic, pepper, a mixture of salt and pepper and fry everything until soft. Then add water or vegetable broth, chopped peeled tomatoes, bring to a boil and reduce heat. Cook like this for about 20 minutes. Sprinkle with herbs to taste before serving. You can add a little grated coconut to the soup, this will add exotic and piquancy.

Dinner - Curry with mushrooms

Ingredients:
300 g mushrooms (champignons, oyster mushrooms),
½ large onion,
6 garlic cloves,
1 tsp cumin,
1 tsp ground coriander,
1 tsp chili pepper,
½ tsp turmeric,
½ tsp salt,
1 tbsp tomato paste,
3 tbsp chopped cilantro.

Cooking:
Saute finely chopped onion in hot oil until translucent, add garlic and fry for about a minute. Then add cumin, coriander, chili and turmeric, stir and simmer for 4-5 minutes. Добавьте 1-3 tbsp water, перемешайте и положите нарезанные грибы, томатную пасту и соль. Bring to a boil, cover, reduce heat and simmer for about 10 minutes. Sprinkle with fresh cilantro before serving. You can serve couscous or brown rice as a side dish.

Thursday
Lunch - Lenten cabbage soup with mushrooms

Ingredients:
600 g sauerkraut,
6 dry porcini mushrooms,
1 tbsp buckwheat,
2 bulbs
1 potato
1 carrot
1 turnip or swede (optional)
4 garlic cloves,
2 tbsp vegetable oil,
лавровый лист, чёрный перец горошком, greens, salt - to taste.

Cooking:
Place the sauerkraut in a clay pot, pour 500 ml of boiling water over it and place in a hot oven for 30 minutes. Then pour the broth into a separate bowl, salt the cabbage, add finely chopped onion and add vegetable oil. Stir until the oil is absorbed into the cabbage. Then transfer the cabbage to the broth and put the pan on the fire. Отварите предварительно замоченные грибы в 1 liter of water соедините грибной бульон с капустой, добавьте гречневую крупу и сварите щи на медленном огне до готовности капусты.

Dinner - Red lentil patties

Ingredients:
1 stack brown rice,
½ stack red lentils,
3.5 stack. water,
1 tsp семян cumin,
1 red bell pepper,
1 onion
1 tsp corn starch,
1-2 tsp vegetable oil,
salt - to taste.

For sauce:
¼ stack. coconut flakes,
1 tsp grated ginger,
2 tsp crushed mint,
2 tsp honey,
1 tsp soy sauce,
1 tsp lemon juice
1 clove of garlic.

Cooking:
В кастрюлю влейте воду, положите в неё все ингредиенты, кроме крахмала и vegetable oil, накройте крышкой и варите на слабом огне до полного выкипания water. Cool the resulting mass, add starch and mix well. Form cutlets and fry until golden brown in vegetable oil. To get the sauce, put all the necessary ingredients in a blender and beat. Serve with any salad.

Friday
Lunch - Vegetable soup

Ingredients:
2 medium stalks of leeks,
6-8 large potatoes,
1 stack frozen peas,
2 tbsp vegetable oil,
2-3 garlic cloves,
2 tbsp flour,
1 liter of water
salt, pepper - to taste.

Cooking:
Cut the leek crosswise into thin round slices. Coarsely chop the potatoes. Лук-порей и чеснок спассеруйте в течение 2-3 минут на растительном масле, добавьте муку, перемешайте и добавьте 1 stack water. Mix well so that the flour does not seize in lumps, put the potatoes in the mixture, add the remaining water and bring the mixture to a boil, stirring constantly. Reduce heat and simmer until potatoes are tender. Then add the peas, boil and sweat under the lid for a few minutes. Salt and pepper.

Dinner - Mexican Rice

Ingredients:
1 stack rice,
2 cloves of garlic
1 tbsp olive oil,
2 stack water,
½ onion
1 medium tomato,
1 hot pepper
¼ stack. tomato sauce
1 tsp семян cumin,
1 tsp herbs,
salt - to taste.

Cooking:
Pour oil into a deep frying pan and heat it up. Put the washed and dried rice, mix so that all the rice is in the oil. Heat until the rice turns brown. Stir constantly so that the rice does not burn. Add minced garlic, stir and fry lightly. Carefully pour in cold water, add the rest of the ingredients and stir. Cover loosely with a lid, reduce heat and simmer for about 20-30 minutes. When the rice is done, all the water will be absorbed, the rice will be crumbly but not dry. Add spices to taste.

Saturday
Lunch - Borsch with squid

Ingredients:
200 g squid,
150 g boiled beets,
200 g fresh cabbage,
1 carrot
1 parsley root
1 onion
2 tbsp vegetable oil,
1 tbsp tomato paste,
1 liter of water
salt, sugar, peppercorns, bay leaf, vinegar, herbs - to taste.

Cooking:
Defrost the squid, remove the film and rinse well. Boil the squids in boiling water, dropping them one by one for 2-3 minutes. Cut into strips or cubes. Капусту нарежьте соломкой и отварите в небольшом количестве water. chop the carrots and onions and fry in vegetable oil, then add the squid pieces and tomato paste and simmer for a few minutes. Add stewed roots and squids to the finished cabbage, pour the remaining boiling water, add spices to taste. Grate the boiled beets on a coarse grater, put to the cabbage, boil and add salt, vinegar and sugar. Sprinkle with herbs when serving.

Dinner - Cabbage roll with mushrooms
Ingredients:
1 small head of cabbage
50 g dried mushrooms (or 200 g fresh)
1 stack buckwheat,
2 bulbs
2 tbsp vegetable oil,
salt, pepper, herbs - to taste.

Cooking:
In big кастрюле вскипятите воду. Dip a head of cabbage in boiling water, removing the softened leaves. Disassemble the entire head in this way, cut off or beat off the thickened veins and lay the leaves on a towel in the form

Any menu, and even more so a lean menu for a week, should always be replete with fresh fruits, vegetables and herbs. All kinds of salads, green smoothies and fruit platter should be on your table all the time. The more fresh foods in the diet, the more you get vitamins, trace elements and enzymes - enzymes responsible for autolysis (self-digestion of food). The constant use of fresh vegetables and fruits allows the body not to waste its own enzymes on the digestion of food. Yes, and this affects the figure in the best way, because it is quite difficult to overeat vegetables, especially fresh ones. For the duration of the fast, refuse purchased juices and other drinks, prepare kvass on rye flour. And from sourdough sourdough, you can quickly and easily make homemade bread.
The Russian lenten menu is very diverse. These are soups, pickles, cabbage soup and borscht, many second vegetable and mushroom dishes, as well as lean pastries and drinks. In old cookbooks, lean recipes take up almost more space than fast food. But life does not stand still, and in our lenten menu for the week, we decided to use vegetarian dishes from various cuisines of the world.
Depending on your preference, you can have porridge, salad, or an energy shake for breakfast. Porridge can be cooked from the night, pouring well-washed cereals with boiling water and wrapping the saucepan in a blanket - this way more useful substances will remain in the cereals. True, porridge prepared in this way will have to be heated. Owners of multicookers and slow cookers are easier in this regard - in the evening measure out the prescribed amount of cereals and water, set a timer, and in the morning you will be awakened by the smell of freshly cooked porridge. If porridge in the morning is too satisfying for you, then prepare an energy cocktail of greens or wheat germ. To do this, grind a handful of greens or sprouted grains in a blender, add 1-2 fruits to taste and add clean water if it gets too thick. Or stretch breakfast twice by drinking a glass of freshly squeezed juice in the morning, and after a couple of hours having a more thorough breakfast (porridge or salad).

Monday

Lunch - Pea soup with barley
Ingredients:
1 liter of water
1 stack peas,
1 tbsp pearl barley,
½ carrot,
½ onion
½ parsley root
1 tbsp vegetable oil,
greens, salt - to taste.

Cooking:
Soak the peas overnight. Since morning add barley to the peas and, without draining the water, set to boil. Cut the roots and onion into small cubes, fry in oil and add to the peas when it is almost ready. Salt and sprinkle with herbs.

Dinner - Bishop's Potatoes

Ingredients:
1.5 kg potatoes,
5 tbsp vegetable oil,
2 tbsp flour,
salt - to taste.

Cooking:
Boil the peeled potatoes, cool and cut into large slices. Heat the vegetable oil in a frying pan and fry the potato slices on it, add flour at the end of frying, mix quickly and thoroughly and fry until golden brown. Serve with fresh cabbage salad.

Tuesday

Lunch - Tomato cream soup
Ingredients:
1.5 kg of tomatoes in their own juice,
1 onion
5 garlic cloves,
2 medium potatoes
1 stack water,
100-200 g cashew nuts,
salt - to taste.

Cooking:
Soak the nuts overnight in clean water. Put the tomatoes in a saucepan, cover with water and put on fire. When boiling, add onions, garlic and potatoes, bring to a boil, reduce heat and simmer for 10-15 minutes until soft. Pour the soup into a blender, add the nuts and blend until smooth. Add any seasonings to taste and salt if needed.

Dinner - Bean Croquettes

Ingredients:
500 g of any legumes (peas, chickpeas, beans, mung beans or a mixture thereof),
1 tsp seasonings "Provencal herbs",
vegetable oil, salt - to taste,
breadcrumbs for frying.

Cooking:
Soak washed beans overnight in clean water. Put to boil over high heat, wait until it boils and reduce the heat to a minimum. Boil beans until soft. Drain the water, if it remains, and grind the whole mass with a blender until smooth. Salt, add seasonings and pepper to taste. From the resulting mass, mold small cutlets, roll them in breadcrumbs and fry in hot vegetable oil until golden brown. Serve with guacamole (a sauce of avocado, garlic, lemon juice and vegetable oil) and lettuce and tomatoes and cucumbers.

Wednesday
Lunch – Vegetable soup with ginger

Ingredients:
2 tbsp olive oil,
1 onion
¼ head of broccoli
¼ head of cauliflower
1 tbsp grated ginger,
3 garlic cloves,
¼ chili pepper
½ tsp a mixture of black pepper and salt,
3 stack. овощного бульона или water,
300 g tomatoes,
5 tbsp vegetable oil.

Cooking:
In big heat the oil in a saucepan and saute the onion in it until soft, add other vegetables, ginger, garlic, pepper, a mixture of salt and pepper and fry everything until soft. Then add water or vegetable broth, chopped peeled tomatoes, bring to a boil and reduce heat. Cook like this for about 20 minutes. Sprinkle with herbs to taste before serving. You can add a little grated coconut to the soup, this will add exotic and piquancy.

Dinner - Curry with mushrooms

Ingredients:
300 g mushrooms (champignons, oyster mushrooms),
½ large onion,
6 garlic cloves,
1 tsp cumin,
1 tsp ground coriander,
1 tsp chili pepper,
½ tsp turmeric,
½ tsp salt,
1 tbsp tomato paste,
3 tbsp chopped cilantro.

Cooking:
Saute finely chopped onion in hot oil until translucent, add garlic and fry for about a minute. Then add cumin, coriander, chili and turmeric, stir and simmer for 4-5 minutes. Добавьте 1-3 tbsp water, перемешайте и положите нарезанные грибы, томатную пасту и соль. Bring to a boil, cover, reduce heat and simmer for about 10 minutes. Sprinkle with fresh cilantro before serving. You can serve couscous or brown rice as a side dish.

Thursday
Lunch - Lenten cabbage soup with mushrooms

Ingredients:
600 g sauerkraut,
6 dry porcini mushrooms,
1 tbsp buckwheat,
2 bulbs
1 potato
1 carrot
1 turnip or swede (optional)
4 garlic cloves,
2 tbsp vegetable oil,
лавровый лист, чёрный перец горошком, greens, salt - to taste.

Cooking:
Place the sauerkraut in a clay pot, pour 500 ml of boiling water over it and place in a hot oven for 30 minutes. Then pour the broth into a separate bowl, salt the cabbage, add finely chopped onion and add vegetable oil. Stir until the oil is absorbed into the cabbage. Then transfer the cabbage to the broth and put the pan on the fire. Отварите предварительно замоченные грибы в 1 liter of water соедините грибной бульон с капустой, добавьте гречневую крупу и сварите щи на медленном огне до готовности капусты.

Dinner - Red lentil patties

Ingredients:
1 stack brown rice,
½ stack red lentils,
3.5 stack. water,
1 tsp семян cumin,
1 red bell pepper,
1 onion
1 tsp corn starch,
1-2 tsp vegetable oil,
salt - to taste.

For sauce:
¼ stack. coconut flakes,
1 tsp grated ginger,
2 tsp crushed mint,
2 tsp honey,
1 tsp soy sauce,
1 tsp lemon juice
1 clove of garlic.

Cooking:
В кастрюлю влейте воду, положите в неё все ингредиенты, кроме крахмала и vegetable oil, накройте крышкой и варите на слабом огне до полного выкипания water. Cool the resulting mass, add starch and mix well. Form cutlets and fry until golden brown in vegetable oil. To get the sauce, put all the necessary ingredients in a blender and beat. Serve with any salad.

Friday
Lunch - Vegetable soup

Ingredients:
2 medium stalks of leeks,
6-8 large potatoes,
1 stack frozen peas,
2 tbsp vegetable oil,
2-3 garlic cloves,
2 tbsp flour,
1 liter of water
salt, pepper - to taste.

Cooking:
Cut the leek crosswise into thin round slices. Coarsely chop the potatoes. Лук-порей и чеснок спассеруйте в течение 2-3 минут на растительном масле, добавьте муку, перемешайте и добавьте 1 stack water. Mix well so that the flour does not seize in lumps, put the potatoes in the mixture, add the remaining water and bring the mixture to a boil, stirring constantly. Reduce heat and simmer until potatoes are tender. Then add the peas, boil and sweat under the lid for a few minutes. Salt and pepper.

Dinner - Mexican Rice

Ingredients:
1 stack rice,
2 cloves of garlic
1 tbsp olive oil,
2 stack water,
½ onion
1 medium tomato,
1 hot pepper
¼ stack. tomato sauce
1 tsp семян cumin,
1 tsp herbs,
salt - to taste.

Cooking:
Pour oil into a deep frying pan and heat it up. Put the washed and dried rice, mix so that all the rice is in the oil. Heat until the rice turns brown. Stir constantly so that the rice does not burn. Add minced garlic, stir and fry lightly. Carefully pour in cold water, add the rest of the ingredients and stir. Cover loosely with a lid, reduce heat and simmer for about 20-30 minutes. When the rice is done, all the water will be absorbed, the rice will be crumbly but not dry. Add spices to taste.

Saturday
Lunch - Borsch with squid

Ingredients:
200 g squid,
150 g boiled beets,
200 g fresh cabbage,
1 carrot
1 parsley root
1 onion
2 tbsp vegetable oil,
1 tbsp tomato paste,
1 liter of water
salt, sugar, peppercorns, bay leaf, vinegar, herbs - to taste.

Cooking:
Defrost the squid, remove the film and rinse well. Boil the squids in boiling water, dropping them one by one for 2-3 minutes. Cut into strips or cubes. Капусту нарежьте соломкой и отварите в небольшом количестве water. chop the carrots and onions and fry in vegetable oil, then add the squid pieces and tomato paste and simmer for a few minutes. Add stewed roots and squids to the finished cabbage, pour the remaining boiling water, add spices to taste. Grate the boiled beets on a coarse grater, put to the cabbage, boil and add salt, vinegar and sugar. Sprinkle with herbs when serving.

Dinner - Cabbage roll with mushrooms
Ingredients:
1 small head of cabbage
50 g dried mushrooms (or 200 g fresh)
1 stack buckwheat,
2 bulbs
2 tbsp vegetable oil,
salt, pepper, herbs - to taste.

Cooking:
In big кастрюле вскипятите воду. Dip a head of cabbage in boiling water, removing the softened leaves. Disassemble the entire head in this way, cut off or beat off the thickened veins and lay the leaves on a towel in the form