MONK'S LUNCH

Monasteries traditionally practice moderation. During fasting periods, monks would abstain from butter, milk, eggs, and even fish. The monastic community would eat together in the refectory, and keeping food in their individual cells was strictly forbidden.
Typically, lunch in monasteries consisted of three courses, while dinner had two. The first course was usually soup, and the second—porridge or fish. It is no coincidence that the educational program "The Monk’s Lunch" offers fish soup and porridge.

The accounting records of the Bernardine Monastery in Tytuvėnai mention that the monks hired a fisherman who supplied the monastery kitchen with fish caught from nearby ponds.