Description
Hearty lentil and vegetable stew that’s completely Daniel Fast compliant—packed with protein, fiber, and warming spices. This one-pot dinner satisfies deeply while supporting your spiritual practice!
Ingredients
2 cups brown or green lentils, rinsed
1 large onion, diced
4 cloves garlic, minced
3 carrots, chopped
3 celery stalks, chopped
1 can (28 oz) diced tomatoes, no salt added
6 cups low-sodium vegetable broth
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 teaspoon sea salt
2 cups chopped kale or spinach
2 tablespoons olive oil
1/4 cup fresh parsley, chopped
Lemon wedges for serving
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Add minced garlic, chopped carrots, and celery. Cook for another 5 minutes, stirring frequently.
4. Add cumin, smoked paprika, and thyme. Stir for 1 minute until spices are fragrant and coat the vegetables.
5. Add rinsed lentils, diced tomatoes with their juices, and vegetable broth. Stir to combine.
6. Bring mixture to a boil over high heat, then reduce to low and cover. Simmer for 25-30 minutes until lentils are tender but still hold their shape.
7. Stir in chopped kale or spinach during the last 5 minutes of cooking. The greens will wilt into the stew.
8. Season with salt and pepper to taste. Start with the amounts listed and adjust to your preference.
9. Remove from heat and stir in fresh parsley.
10. Serve hot in bowls with lemon wedges for squeezing over the top. The citrus brightens all the flavors beautifully.
Notes
This stew stores beautifully for 5 days in the refrigerator and actually tastes better the next day as flavors meld.
Freeze individual portions for up to 3 months—perfect for extending your Daniel Fast meal prep.
Red lentils cook faster (15-20 minutes) but break down more, creating a thicker, creamier consistency.
Add more vegetables based on what you have: zucchini, bell peppers, or sweet potatoes all work beautifully.
For spicier stew, add 1/2 teaspoon cayenne pepper or red pepper flakes with the other spices.
Serve over cooked quinoa or brown rice for an even heartier meal.
This recipe easily doubles for batch cooking—just use a larger pot.
Ensure all packaged ingredients (broth, tomatoes) contain only Daniel Fast-approved items with no additives.
- Prep Time: 15
- Cook Time: 35
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 cups
- Calories: 285
- Sugar: 7g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 18g
- Protein: 17g
- Cholesterol: 0mg
Keywords: daniel fast dinners, daniel fast recipes, lentil stew, plant-based dinner, vegan stew, spiritual fasting meals