And Sour

Besides worship (and enduring Dad's endless whistling of the sending hymn) my family has few Easter traditions - and even fewer Holy Week traditions. That's one of the reasons why I so enjoy the series of Triduum books that Liturgy Training Publiciation published (they've got a series for Lent, a book on Easter, Advent, marriage, the list goes on...)
Anyway - this is a new tradition for me, and while we won't be making the soup for supper tonight, there will be consumption of vinegar.

This entry is found on page 57 of Triduum I, and was written by Evelyn Birge Vitz.

In Greece and a number of other countries it is customary to eat something on Good Friday to which vinegar is added, in memory of the vinegary that Christ was offered on the cross. To this good soup the vinegar adds a symbolic touch.

GREEK LENTIL SOUP

1 pound lentils

10 cups water

4 medium onions, chopped

2 cloves garlic, chopped

2 stalks celery, chopped

2 carrots, chopped

1/2 cup vegetable oil

6 sprigs parsley, chopped

1 bay leaf

1 tablespoon tomato paste

Salt and freshly ground pepper to taste

2 tablespoons wine vinegar or cider vinegar

Rinse and pick over lentils, removing any pebbles. Bring the water to a boil in a large pan. Add the lentils, and boil for 2 minutes. Remove from heat and let the lentils stand for 1 hour.

In the meantime, saute the onions, garlic, celery, and carrots in the oil.

When the lentils have sat for an hour, add to them the vegetables, along with the parsley, bay leaf, and tomato paste. Simmer, partly covered, until the lentils are tender. In the last few minutes of cooking, add the salt and pepper.

Yield: 8-10 servings

Just before serving, add the vinegar. You might wish to do this at the table - and to explain why you are adding it.