A great recipe for your Daniel Fast. Use whatever ingredients you want.
Prep Time15 minutes
Cook Time45 minutes
Servings: 4 servings
Author: Susan Gregory


  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion diced
  • 2 garlic cloves minced
  • 2 large carrots diced
  • 2 celery ribs diced
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • 1 1/2 teaspoons paprika powder
  • 1 14.5 ounce can crushed tomatoes
  • 2 cups dried lentils picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 lemon juice and zest
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper


  • Heat the olive oil in a large soup pan or Dutch oven over medium heat; add the onion and sauté until it begins to become translucent (about 4 minutes); add the garlic and continue to sauté for 2 more minutes; add the carrots and celery and cook for about 5 more minutes, stirring often.
  • Stir in the cumin, curry, and paprika and cook until fragrant (about 1 minute); add the crushed tomatoes and cook for about 2 minutes.
  • Add the lentils, vegetable broth, and water, along with salt and pepper; increase the heat and bring to a boil, then reduce the heat, so the soup begins to simmer; cover the pot and simmer the soup for about 30 minutes, testing the lentils for tenderness but still holding their shape.
  • Use an immersion blender to puree the soup to your liking (smooth or chunky); add the lemon juice and zest; adjust the seasoning with salt and pepper.
  • Garnish each serving with fresh parsley or parsley (optional).


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