I know I promised this recipe back at the end of February, but honestly, after completing the Daniel Fast, I really wasn’t interested in any meals that did not include meat.  Now that I am past that, and the fact that my wife keeps returning to the Daniel Fast as her fast of choice, I finally made it again.

As I stated in my previous post, my lentil soup packs a secret punch of protein, by way of the inclusion of quinoa (pronounced keen-wa).  Quinoa is a gluten and cholesterol free seed that can be used as a grain.  According to, “1/3 cup of cooked quinoa has 160 calories, 2.5 grams of fat, 3 grams of fiber and 6 grams of protein.”

I often use quinoa in place of rice these days, as my body doesn’t handle carbohydrates like it used to.  Rather than rice and pasta these days, I turn to beans like lentils, quinoa, bulgar wheat and wheat berries, which are even more protein rich.



1-2 TBS Coconut or olive oil (I prefer coconut)

1 medium onion chopped

1 medium carrot chopped

2 cloves minced garlic

4 cups vegetable or chicken stock

2 cups water

1 cup of lentils

½ cup quinoa

1-2 TBS curry powder (optional, but recommended)

  1. Heat the oil in your soup pan over a medium heat.  As you can see, I have an electric stove; I turn it to 6.IMG_4474
  2. Saute the carrot and onion until soft.IMG_4477
  3. Add in the garlic and cook for no more than a minute.  No one wants burned garlic. IMG_4478
  4. Once the garlic is cooked, add in the broth, water, lentils and quinoa.IMG_4480
  5. Once it gets to a gentle boil, I add the curry powder.  This is where you really want to taste the soup to make necessary adjustments to salt, pepper and curry.IMG_4480
  6. Turn the stove on low and allow the lentils with quinoa to cook.  In my initial picture above, you will see that I have corn in my quinoa.  I decided to add some frozen corn I had in the freezer because the little lady loves corn.IMG_4482

I hope you enjoy this recipe.  It is the perfect gluten-free, protein packed dish that is also Daniel Fast approved.


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