The season of Lent is a special time… It’s a season of slowing down, reflecting, and returning to the basics.
This is my first year intentionally observing Lent, and I’ve loved the process of learning the ‘whys’ behind these traditions as I go.
Whether you’ve observed Lent for years or are new to this tradition, it’s a beautiful 40-day journey leading up to the crucifixion and the resurrection of Jesus Christ!
But if you look at a calendar, you might notice something funny… There are actually 46 days between Ash Wednesday and Easter! This is because Sundays are considered ‘Sunday Celebrations’—mini-Easters that aren’t counted in the 40 days of reflection. The number 40 holds so much significance in the Bible; it represents the 40 days Jesus spent fasting in the desert and the 40 years the Israelites wandered in the wilderness.
Celebrating Lent focuses us on Jesus Christ:
As we tuck into this season, we look to the Three Pillars of Lent not as chores, but as ways to draw our hearts closer to the life and sacrifice of Jesus.
- Fasting: Making Room for the Bread of Life: We simplify our weekday meals – leaning into humble soups and plain sourdough as a way to physically remember Jesus’ 40 days in the wilderness. When he was hungry, He reminded us that “man does not live by bread alone, but by every word that comes from the mouth of God.” By intentionally “fasting” from our usual indulgent foods, we quiet the noise of our cravings and make more room to hunger for Him – The Bread of Life.
- Prayer: Turning Prep Time into Praise: “Meal prep” is often where our time goes… But, during Lent, we intentionally choose simpler recipes to reclaim that time for prayer and pondering. As you knead your sourdough or chop carrots for the soup, use those quiet moments to talk with the Lord, or think about Him. We remember Jesus in the Garden of Gethsemane and his constant habit of pulling away to a quiet place to pray. This season, let your kitchen become your “prayer closet”. Matthew 6:6
- Serving (Almsgiving): Breaking Bread as He Did: Lent calls us to “Almsgiving,” which is really just a beautiful word for selfless serving… We see this most clearly when He fed the 5000… And at the Last Supper, where Jesus washed His disciples feet, broke bread and shared it with His friends. When we bake an extra loaf of zucchini bread or a second round of homemade rolls to share with a neighbor, we are participating in that same spirit of generosity. It’s a tangible way to show Christ’s love… one warm loaf at a time!
To help you celebrate this Easter season, I’ve put together a simple meal plan featuring some of our favorite sourdough staples.
The Lenten Supper Menu
Lent isn’t about go-hungry dieting; it’s about making room for what matters. During the week, we keep our table simple—think hearty soups and plain sourdough. But on Sundays? We lean into the ‘Sunday Celebration’ and celebrate with a full farmhouse feast!
Fridays during Lent hold a special place in our home. Rather than focusing on how much we eat, we practice ‘Abstinence,’ which is just a fancy way of saying we skip the meat for the day. That means the beef, pork, and chicken stay in the fridge, and we lean into those wonderful meatless traditions! Around here, that’s butternut squash or potato soup or a Sourdough Cheese Pizza… It’s a simple way to pause and reflect, and honestly, with a fresh loaf of sourdough on the table, you won’t even miss the meat!
The Friday Fast: Comforting & Meatless – Creamy Potato Soup or simple lentil soup & Sourdough Hot Cross Buns: Good Friday or any Lenten Friday feels special with a bowl of warm, rustic potato soup. Serving it with Sourdough Hot Cross Buns is a beautiful tradition—the cross on top serves as a quiet reminder of the day’s significance while the sourdough adds a lovely depth to the spiced dough.
Meatless Friday Tacos – Use those Sourdough Tortillas we talked about! Fill them with seasoned beans or roasted veggies for a quick, “Easy Dinner” that respects the fast. And try grilled fish tacos, or creamy fish chowder!
Now, you might be wondering why we’re talking about feasts in the middle of a fast! This is what I like to call our Sunday Celebration… Since every Sunday is a celebration of the Resurrection, they aren’t actually counted in the 40 days of Lent. Think of them as ‘mini-Easters’—precious days where we pause the solemnity, set a beautiful table, and nourish ourselves with a full farmhouse meal. Whether it’s a tender roast, sourdough easter cookies, or a slice of braided Easter bread, these Sundays give us the joy and strength we need to continue our journey through the week ahead.
The Sunday Celebration – Italian Sourdough Easter Bread: This is the showstopper! This traditional braided bread, often tucked with colorful eggs, is the perfect centerpiece for a Lenten Sunday brunch. It represents new life and the “Sunday Celebration”, a day to celebrate, like a mini easter dinner.
Spinach Salad with Strawberry Pavlova & Lemon Curd: For a lighter Sunday supper, pair a fresh Spinach Salad with the ultimate spring dessert… A Strawberry Pavlova or angel food cake topped with bright Lemon Curd is light, airy, and feels like sunshine on a plate. It’s a wonderful way to use up those extra egg whites left over from making the tart Lemon Curd (which uses the yolks!)
The Holy Week Table: From the Upper Room to the Empty Tomb
As we move into Holy Week, the atmosphere in our farmhouse changes. The meals become more intentional as we walk through the story of the Last Supper and the journey to the cross, leading us finally to the bright joy of Easter morning.
Maundy Thursday (The Last Supper): We commemorate the Last Supper with a simple meal of soup and a fresh loaf of Artisan Sourdough. Breaking bread together as a family is a powerful way to remember the evening Jesus spent with His disciples. Or try a simple, somber meal of Potato Soup and Simple Sourdough Rolls. We focus on the act of breaking bread together, just as it was done in the Upper Room.
Good Friday: On this day of reflection on the Crucifixion, we keep things very simple. Often, it’s just a bowl of warm cream of chicken soup and a piece of Plain Sourdough Bread to keep our focus on the solemnity of the day.
Easter Resurrection Sunday: The fast is over! This is the day for a grand celebration. Mains: Your Tender Rump Roast or Smoked Brisket. We always have a beautiful Sourdough Easter Bread (and a sweet Sourdough Carrot Cake Bread) at the center of the table to represent new life and the sweetness of the Resurrection.
Sides: Buttery Sourdough Rolls, Mashed Potatoes with Gravy, and a green salad.
Desserts: The Sourdough Carrot Cake or that stunning Strawberry Pavlova.
Tips for Lenten Meal Success
Plan for the Friday Fast: Keep a batch of Sourdough Tortillas or Pizza Crust in the freezer so meatless Fridays never feel like a chore.
The Power of Soup: Lenten suppers are often built around soups. Use my Homemade Cream of Chicken (or a vegetable version) as a base for easy soups.
Keep it Simple: Remember, Lent isn’t about gourmet cooking; it’s about the heart. A simple loaf of bread made with your own hands.
Whether your Lenten table is set with a humble bowl of lentils or a braided Italian Easter bread, remember that the most important ingredient is the spirit of the season. These 40 days are a journey, and every loaf we bake or meal we simplify is a small way to prepare our hearts for the joy of Easter morning. I’d love to hear from you… What traditions or recipes is your family focusing on this year? Let me know in the comments below!
Blessings from my farmhouse kitchen to yours!
The Farmhouse Lenten Master Shopping List
Ingredients
- [ ] Carrots: 1 large bag You’ll need 4 for the soup, plus 3 cups grated for the carrot cake bread.
- [ ] Celery: 1 large bunch at least 5 stalks for the lentil soup.
- [ ] Onions: 1 bag of yellow or white onions.
- [ ] Zucchini: 2 small for the zucchini bread.
- [ ] Potatoes: 5lb or 10lb bag for potato soup and Sunday mashed potatoes.
- [ ] Fresh Garlic: 2–3 bulbs.
- [ ] Fresh Spinach: 1 large bag or clamshell for Sunday salads.
- [ ] Lemons: 3–4 for homemade lemon curd.
- [ ] Strawberries: 2–3 lbs for the pavlova.
- [ ] Orange for hot cross buns
Proteins & Dairy
- [ ] Cooked Ham: 2 cups chopped for the lentil soup.
- [ ] Rump Roast or Brisket: For your Sunday Celebrations and Easter Sunday.
- [ ] Tilapia filets for fish chowder or fish tacos.
- [ ] Eggs: 2 dozen for the zucchini bread, carrot cake, Easter bread, pavlova, and curd.
- [ ] Heavy Whipping Cream: 1 quart for frosting, potato soup, and pavlova topping.
- [ ] Cream Cheese: 8oz block for the carrot cake bread frosting.
- [ ] Butter: 2 lbs for the rolls, searing, and greasing pans.
- [ ] Cheese: Sharp cheddar or mozzarella for pizza and soup toppings.
The Sourdough Pantry
- [ ] Dry Lentils: 1 pound for the lentil soup.
- [ ] Bone Broth: 2-3 cartons 6 cups for the lentils, plus extra for the potato soup and gravy.
- [ ] Flour: Stock up on both All-Purpose and Bread Flour.
- [ ] Sourdough Starter: Make sure it’s fed and active!
- [ ] Canned Black Beans: For meatless Friday tacos.
- [ ] Pecans: 1 large bag for carrot cake bread, zucchini bread, and salads.
Baking & Spices
- [ ] Oils: Avocado oil and Olive oil.
- [ ] Sugars: White sugar light brown sugar, and powdered sugar.
- [ ] Spices: Ground cinnamon salt, pepper, garlic powder, onion powder, and vanilla extract.
- [ ] Baking Essentials: Baking soda and yeast if using for the braided bread.
- [ ] Dried Cranberries or raisins: for hot cross buns
Instructions
- Feed the Starter: Ensure your sourdough starter is active and bubbly. Since we are using the “high starter” method for several of these recipes, you may want to keep a larger jar going during the 40 days of Lent.
- The Friday Prep (Meatless): On Thursday evenings, check your freezer for Sourdough Tortillas or Pizza Crusts. If you’re low, a quick batch of dough can ferment overnight in the fridge, ready for a stress-free, meatless Friday dinner.
- Prepare the “Holy Trinity”: To save time during the week, chop a large batch of onions, carrots, and celery. Store them in airtight containers in the fridge. This makes throwing together the Lentil Soup or Potato Soup a 5-minute task on busy weekdays.
- The Sunday Refresh: On Saturday afternoons, begin your long-ferment for the Italian Sourdough Easter Bread or the Sourdough Rolls. This allows you to wake up on Sunday (our “Mini-Easter”) and simply bake, filling the house with that wonderful aroma for your Sunday Celebration.
- Egg Management: Many of our Lenten desserts, like the Strawberry Pavlova, require only egg whites. When making your Lemon Curd earlier in the week, store the egg whites in a clean glass jar in the fridge so they are ready to whip into a beautiful meringue for Sunday.
- Batch Baking for Almsgiving: When you bake your Simple Sourdough or Carrot Cake Bread, always aim for two loaves. It takes almost the same amount of effort, and having an extra loaf on hand makes it easy to practice the pillar of “Serving” by sharing with a neighbor.
- Freezer Stashing: Most of these breads, including the Sourdough Hot Cross Buns and Zucchini Bread, freeze beautifully. If you have a productive baking day, wrap your extra loaves tightly in plastic wrap and foil to keep them fresh for Holy Week.
