FINALLY!!! IT’S HERE!!!
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 about.com, “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)
- 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.
- Saute the carrot and onion until soft.
- Add in the garlic and cook for no more than a minute. No one wants burned garlic.
- Once the garlic is cooked, add in the broth, water, lentils and quinoa.
- 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.
- 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.
I hope you enjoy this recipe. It is the perfect gluten-free, protein packed dish that is also Daniel Fast approved.