Advent: 1 thing to try, 1 thing to taste

So many people are interested in being more intentional about learning about the Jewish and Christian calendars, but don’t quite know where to start. I’m very happy I can commend a resource that offers a thoughtful historical and devotional overview of each calendar, but also know that many people feel as through attempting to participate will be a pile-on of extra stuff to do (and extra guilt to feel if they can’t do it).

And there is no time of year when the pile-on of “to do’s” hits like an avalanche like it does in the weeks leading up to Christmas. In secular consumer culture, Advent is code for “xx shopping days until Christmas”. However, Advent is a wonderfully counter-cultural invitation to do less. Here’s your quick five-minute overview of the history and spiritual intent of this first season on the Christian liturgical calendar: Click here

As I noted in my book, we can’t all do everything, but it behooves us all to learn a little something about each calendar – and then begin allow the rhythm of one to shape our discipleship journey, one step at a time. As we approach each holy day or season named in both the Jewish and Christian calendars, I’m offering one small, do-able step you, your family, small group, or church can use to move their learning from the page to your own practice. I’m also including a fun recipe you may wish to try. There are a few recipes in the back of Moments & Days, but the recipes you’ll find on this blog in this series didn’t make it into the book.

> To do: Advent

> To Eat: Advent

Advent was originally meant to be a time of fasting and spiritual preparation. In that spirit, and because most of us may need a few simple, healthy meals during a season when Christmas cookies are everywhere, I offer you a recipe for a humble vegetarian soup full of middle-eastern flavor to remind you of Advent’s intent and spiritual roots. Enjoy!

Middle Eastern Lentil Soup

• 1 onion, chopped
• 3 carrots, diced or chopped
• 2 sticks of celery, finely chopped
• 3-4 garlic cloves, crushed
• 1-2 tablespoons olive oil
• 14.5 oz can crushed tomatoes
• 1 tsp ground cumin
• 1 tsp. ground coriander
• 1 tsp. paprika
• salt and pepper to taste
• 2 cups green lentils
• 32 oz box vegetable stock
• 1 lemon
• handful of cilantro, chopped

Sauté the onion, carrots and celery in olive oil until soft. Add the garlic and spices, sauteeing them for a couple of minutes more. Add tomatoes, lentils, stock, salt and pepper. Cover and simmer for 30-45 minutes, or until lentils are tender. Off the heat, squeeze lemon juice into the soup, taste for salt, and stir in chopped cilantro. Serve with warmed pita wedges.