Shrove Tuesday — also known as Fat Tuesday or Mardi Gras — is March 4, followed by Ash Wednesday on March 5. The six-week season of Lent is here.

The practice of the Lenten fast began in the 4th century and reached its height during the Middle Ages. According to Roman Catholic tradition, meat, milk, eggs, butte and other fats had to be used up on Shrove Tuesday, before the Lenten season began when these foods were eschewed. That is why donuts, pancakes and French Toast were served on Shrove Tuesday. And why — except for Sundays — Catholics were vegan for the six weeks of Lent.

The medieval Lenten diet consisted of peas, lentils and fava beans; grain like barley, oats, millet and wheat; and nuts like pistachios, walnuts and almonds. They had few vegetables — only those that could be stored through the winter, like root vegetables. They did not have vegetables shipped from warm climates, and fresh spring greens were not yet up. Sundays offered a reprieve — eggs, dairy and meat could be consumed. By the 15th century, restrictions were eased and the fast became vegetarian rather than vegan, as only meat was forbidden.

These restrictions were gradually relaxed. By the 9th century, dairy products began to be consumed during Lent, especially in Germany, Scandinavia and other northern European countries. By the 17th century, France and the rest of Europe were eating dairy, but eggs were still forbidden.

Lentil Apple Salad. (Provided photo — Yvona Fast)

Lenten dishes can transform a simple meal symbolizing denial into something delicious. Limitations bring inspiration, ingenuity and creativity. Cooking with only a few ingredients challenges our creativity. In this way, deprivation leads to blessings, opening our mind to new ideas.

The term “Lent” originates from the Germanic word for spring — a time of renewal, cleansing, and inventory. The fasting and self-denial are meant to restore simplicity and renew spiritual growth.

Today, Lent reminds us of God’s sacrificial gift to man. It is a time to be grateful for the gifts we have received.

Quinoa, black lentil and Couscous Pilaf

Ingredients:

1 tablespoon butter or olive oil

1 small onion, chopped

1/2 cup quinoa

1/4 cup French black lentils (can use other lentils too)

2 cups broth

1 teaspoon soy sauce (omit if broth is salty)

1/4 cup couscous

1 cup shredded carrots

1 cup frozen peas

1/3 cup chopped fresh parsley

1 tablespoon fresh squeezed lemon juice

Pinch freshly ground pepper

Directions:

In a medium saucepan with a tight-fitting lid, melt butter or heat oil over medium heat. Add onion and cook until softened, about 5 minutes. Add quinoa, and toast, stirring, 2-3 minutes. Add the broth and lentils; bring to a boil. (Quinoa pairs well to light broths, such as vegetable stock.) Reduce heat to low, cover and simmer. Quinoa cooks quickly so check after 10 minutes. Add couscous, carrots and peas; cook 1-2 minutes more, then remove from heat and let rest about 5 minutes. Fluff with a fork. Fold in parsley and lemon. Serve warm. Serves 4.

Springtime Bean and Grain Salad

Ingredients:

1 cup grain, like long-grain rice, barley, or millet

2 cups broth or water with salt

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Dressing:

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1 clove garlic

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup olive oil

1/3 cup wine vinegar

1/4 cup honey

1 can red kidney beans, drained and rinsed

1 can garbanzo beans, drained and rinsed

3 or 4 scallions, washed and sliced

1 or 2 cups chopped fresh greens, like mesclun, arugula, spinach or red-leaf lettuce

1/2 cup fresh minced parsley

1/2 pound asparagus, lightly steamed and sliced

2 small carrots, shredded (about 1 cup)

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Directions:

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Cook grain according to package directions. (Most grains take 2 cups liquid to 1 cup grain. Rice varies; different types have different cooking times. Same is true for barley).

Mash garlic with salt; add pepper, oil, vinegar and honey. Stir into hot cooked grain. Let sit while you prepare the remaining vegetables and herbs. Stir salad ingredients into the cooled barley or rice and serve chilled or at room temperature.

Serves 4 to 6.

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Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite @yvonawrites.