Daniel Fast Amazing Lentil Soup

Daniel Fast Amazing Lentil Soup is a wholesome, nutrient-dense recipe that’s perfect for anyone seeking a healthy and satisfying meal during a Daniel Fast or anytime you crave a nourishing bowl of goodness. This simple yet incredibly flavorful soup is packed with plant-powered ingredients that will leave you feeling revitalized and content.

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Prep Time 10

Cook Time 30

Total Time 1

Course: Soup

Cuisine: Daniel Fast, Healthy, Vegan, Vegetarian

Ingredients Equipment Method Notes

Ingredients

1 tablespoon olive oil (optional) if adhering strictly to the Daniel Fast, omit or use water for sautéing
1 large yellow onion finely chopped
3 carrots peeled and diced
3 stalks celery diced
4 cloves garlic minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1.5 cups brown or green lentils rinsed and picked over for any debris
8 cups vegetable broth ensure it's Daniel Fast compliant – no meat products or artificial flavors
1 (28 ounce) can diced tomatoes undrained
2 bay leaves bay leaves
to taste salt optional, depending on broth and personal preference
for garnish fresh parsley chopped, optional

Equipment

Large pot or Dutch oven

Method

Heat the olive oil (or a splash of water if omitting oil) in a large pot or Dutch oven over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
1 tablespoon olive oil (optional), 1 large yellow onion, 3 carrots, 3 stalks celery
Stir in the minced garlic, dried thyme, dried rosemary, smoked paprika, and black pepper. Cook for another minute until fragrant, being careful not to burn the garlic.
4 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper
Add the rinsed lentils to the pot. Pour in the vegetable broth and add the undrained diced tomatoes and bay leaves.
1.5 cups brown or green lentils, 8 cups vegetable broth, 1 (28 ounce) can diced tomatoes, 2 bay leaves bay leaves
Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
Once the lentils are cooked, remove the bay leaves. Taste the soup and add salt if needed, keeping in mind the salt content of your vegetable broth.
to taste salt, 2 bay leaves bay leaves
Ladle the hot soup into bowls. Garnish with fresh chopped parsley, if desired.
for garnish fresh parsley

Notes

Allow soup to cool completely before refrigerating for up to 4-5 days. Freeze for up to 2-3 months.