In Moscow, there are many chefs who push the city’s dining scene forward with rapid growth and constant innovation. They bring in the latest techniques and trends: fermentation, visually striking dishes, playful sweet-salty contrasts, and elevated fast-casual concepts. The capital’s restaurants routinely surprise patrons with something new every month.
Yet one area remains stubbornly independent: fast food. Each spring, during Lent, many establishments nod to a menu of light, healthful options, as if a cold snap of new ideas. This emphasis is not about weight loss or dieting, but about religious observance and mindful eating. Lentil dishes appear ordinary at first glance, with restrictions driven by faith rather than flavor. Yet because plant-based proteins are limited, lunchers frequently end up consuming more carbohydrates and larger portions. Against the backdrop of green salads and slices of sweet potato dotted with peas, these lentil-focused meals can feel unsatisfying and not fully self-sufficient.
Consequently, the intent of a lentil menu can seem diluted. Restaurants, aiming to capture another audience, may hesitate to invest in something that might not deliver both spiritual satisfaction and sustenance. Still, there is genuine interest. Dining out at lunch has become a daily habit for many, and home cooks often find it difficult to assemble lean options. A satisfying alternative exists: pasta with a vibrant tomato sauce, roasted vegetables, vegan pesto, or veggie burgers with plant-based patties, plus a variety of grains on the menu. Making these dishes without animal products is not about being a pro; it’s about executing simple, thoughtful recipes that align with fasting principles.
Another notable challenge is service education. Servers are sometimes unfamiliar with the concept, and staff may not fully grasp the rules of the lentil-focused menus. If a guest requests creamy shrimp pasta without dairy, for example, the dish might arrive without cream yet with cheese. This raises questions for the guest about dairy components in general, and for the chef about why cheese would appear on seafood pasta in a setting that aims to honor traditional guidelines. By 2023, as vegetarian and vegan ingredients became more mainstream, many establishments began to refine how they welcome such diners.
Of course, there are chefs and owners who stand firm in their principles and prefer not to bend for guests. But restaurants are businesses whose main aim is profitability, leaving owners to choose between principled stances and financial flexibility.
The discussion about vegetable substitutes, often labeled as “meat,” is another hot topic. Some argue that these options clash with fasting ideals, while others see them as a practical way to restore protein intake during restricted periods. Soy-based products can be a valuable protein source when meat is off the table, and maintaining variety and nutrition during fasting can demand more time, imagination, and money. In the end, soy meat remains a tool, and diners must decide how to use it.
In many cases, contemporary trends actually bolster lentil-inspired dishes. The revival of traditional Russian cuisine and historical recipes invites exploration of how ancestors ate during Lent, revealing a wealth of ideas. Mushrooms, vegetable juices, seasonal produce, and cereals are commonly featured by fashionable eateries, then sometimes fades from the spotlight later—only to reappear as inspiration returns to the table.
Indeed, this is an area that could benefit from more practice and experimentation. The next phase will come when restaurants recognize that fasting is not a one-time curiosity but a year-round consideration, with meatless and dairy-free options appealing to a broad spectrum of guests beyond religious observance.
Especially during year-end celebrations, when preparations ramp up for holidays while religious fasts continue, the appetite for meatless choices remains strong. In pre-holiday meals, bacon and caviar often dominate; yet many diners crave meatless options. A well-constructed menu can accommodate diverse needs, allowing diners to pair hot and cold dishes without compromising taste. With thoughtful planning, waiters and chefs can fulfill requests without promoting a single lentil item in isolation, offering ample variety so that anyone with dietary restrictions can simply choose what suits them best.
There are examples of successful fasting menus, though the sector still has room for growth. For some venues, the aim is to deepen guest loyalty; for others, it is an opportunity to showcase culinary artistry and market insight. Even within constraints, there is room for progress. The fasting period may end for the year, but the conversation and culinary experimentation will continue into the next season.
The author’s personal perspective is offered as one viewpoint among many within the editorial process.