of a path so that each leaf covers part of the neighboring leaf. Place the filling, roll up, place on a greased baking sheet and bake in the oven until golden brown. For the filling, boil viscous buckwheat porridge, add mushrooms fried with onions, salt, pepper, mix. Sprinkle with herbs when serving.

Sunday
Lunch – Fish soup

Ingredients:
300-400 g of sea fish,
1 liter of water
2-3 potatoes
1 carrot
1 onion
1 tbsp vegetable oil,
1 tbsp flour,
bay leaf, salt, herbs, peppercorns.

Cooking:
Clean the fish, rinse well and place in cold salted water. Bring to a boil, reduce heat and simmer for 30 minutes. At the end of cooking, put spices and spices. Fry chopped onions and carrots in vegetable oil until soft, add flour, mix and bring to readiness. Remove the finished fish with a slotted spoon, strain the broth and put the chopped potatoes into it. Boil the potatoes until cooked, add the fried vegetables, boil and serve, sprinkled with herbs.

Dinner - American Roast Pumpkin

Ingredients:
1 small pumpkin
250 г pearl barley,
300 g broccoli,
1 medium tomato,
1 onion
2 tbsp pumpkin seed,
15 pitted olives
1 tbsp olive oil,
1 tbsp basilica.

For sauce:
5 tbsp balsamic vinegar,
6 tbsp olive oil,
1 tbsp dijon mustard,
1 clove of garlic.

Cooking:
Peel the pumpkin and cut into pieces. Pour in olive oil, mix and arrange on a baking sheet. Place in the oven preheated to 180°C for 20 minutes. Meanwhile, boil the barley until soft in salted water. Prepare sauce: Whisk all ingredients in a small bowl, season with salt and pepper to taste. Combine the finished barley with the sauce, mix and let cool. Steam the broccoli florets, drain in a sieve and let dry. Mix together pumpkin pieces, broccoli and barley. This dish can be served both hot and cold.

The proposed Lenten menu for the week is just one of the options for how you can combine different plant foods during the week. By eating a varied diet, you will provide your body with all the useful substances.

of a path so that each leaf covers part of the neighboring leaf. Place the filling, roll up, place on a greased baking sheet and bake in the oven until golden brown. For the filling, boil viscous buckwheat porridge, add mushrooms fried with onions, salt, pepper, mix. Sprinkle with herbs when serving.

Sunday
Lunch – Fish soup

Ingredients:
300-400 g of sea fish,
1 liter of water
2-3 potatoes
1 carrot
1 onion
1 tbsp vegetable oil,
1 tbsp flour,
bay leaf, salt, herbs, peppercorns.

Cooking:
Clean the fish, rinse well and place in cold salted water. Bring to a boil, reduce heat and simmer for 30 minutes. At the end of cooking, put spices and spices. Fry chopped onions and carrots in vegetable oil until soft, add flour, mix and bring to readiness. Remove the finished fish with a slotted spoon, strain the broth and put the chopped potatoes into it. Boil the potatoes until cooked, add the fried vegetables, boil and serve, sprinkled with herbs.

Dinner - American Roast Pumpkin

Ingredients:
1 small pumpkin
250 г pearl barley,
300 g broccoli,
1 medium tomato,
1 onion
2 tbsp pumpkin seed,
15 pitted olives
1 tbsp olive oil,
1 tbsp basilica.

For sauce:
5 tbsp balsamic vinegar,
6 tbsp olive oil,
1 tbsp dijon mustard,
1 clove of garlic.

Cooking:
Peel the pumpkin and cut into pieces. Pour in olive oil, mix and arrange on a baking sheet. Place in the oven preheated to 180°C for 20 minutes. Meanwhile, boil the barley until soft in salted water. Prepare sauce: Whisk all ingredients in a small bowl, season with salt and pepper to taste. Combine the finished barley with the sauce, mix and let cool. Steam the broccoli florets, drain in a sieve and let dry. Mix together pumpkin pieces, broccoli and barley. This dish can be served both hot and cold.

The proposed Lenten menu for the week is just one of the options for how you can combine different plant foods during the week. By eating a varied diet, you will provide your body with all the useful substances.