Easy Daniel Fast Recipe: Hearty Lentil Stew | Family-Friendly

A Truly Easy Daniel Fast Recipe: Our Family’s Favorite Lentil & Vegetable Stew

Looking for a Daniel Fast recipe that’s genuinely easy, deeply satisfying, and makes enough for healthy leftovers? You’ve found it. This Lentil & Vegetable Stew is the one-pot wonder my own family relies on during our fasting periods. It’s a healthy, make-ahead meal that solves the “what’s for dinner” question with minimal fuss and maximum flavor. Whether you’re new to the Daniel Fast or a seasoned pro, this family-friendly stew is a reliable staple you’ll make again and again.

Why You'll Love This Stew

This isn’t just another soup recipe. It’s built for the Daniel Fast without feeling like a compromise. The green lentils give it a hearty, almost meaty texture that’s deeply comforting, while a simple blend of vegetables and herbs creates a rich, savory broth. It’s foolproof (truly hard to mess up), incredibly forgiving with veggie swaps, and tastes even better the next day. As a home cook, I love recipes that do double duty, and this one is perfect for a weeknight dinner and next-day lunches.

Ingredients You’ll Need

Here’s everything for this simple, wholesome Daniel Fast recipe. The beauty is in the pantry staples.

For the Stew Base:

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, diced (about 1 cup / 150g)
• 3 celery stalks, diced (about 1 cup / 150g)
• 4 cloves garlic, minced

Key Players & Why:

• Green Lentils (1.5 cups / 300g, rinsed): Don’t use red lentils here! Green or brown lentils hold their shape beautifully, giving the stew its substantial, satisfying texture. They’re the protein-packed star.
• Canned Diced Tomatoes (2 x 14.5 oz / 400g cans, undrained): These add a crucial touch of acidity and sweetness, building a more complex broth base than just using vegetable broth alone.
• Vegetable Broth (6 cups / 1.4 liters): Use a low-sodium variety so you can control the seasoning perfectly.

Herbs & Seasonings:

• 2 tsp dried thyme
• 1 tsp smoked paprika (adds a wonderful depth)
• 1 bay leaf
• 1 tsp sea salt, plus more to taste
• ½ tsp black pepper (optional, as some avoid it on the Daniel Fast)
• 1 tbsp apple cider vinegar or fresh lemon juice (added at the end – this brightens all the flavors!)

Easy Daniel Fast Lentil & Vegetable Stew

Hearty, healthy, and perfect for make-ahead meals.

Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Servings: 6

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 3 medium carrots, diced (~1 cup / 150g)
• 3 celery stalks, diced (~1 cup / 150g)
• 4 cloves garlic, minced
• 1.5 cups (300g) green lentils, rinsed
• 2 (14.5 oz / 400g) cans diced tomatoes, undrained
• 6 cups (1.4L) low-sodium vegetable broth
• 2 tsp dried thyme
• 1 tsp smoked paprika
• 1 bay leaf
• 1 tsp sea salt
• ½ tsp black pepper (optional)
• 1 tbsp apple cider vinegar or lemon juice

Instructions

1. Sauté Aromatics: In a large pot, heat oil over medium. Cook onion, carrot, and celery for 7-8 mins until soft. Add garlic, thyme, and paprika; cook 1 min until fragrant.
2. Simmer: Add lentils, tomatoes, broth, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover partially and simmer for 35-45 mins, until lentils are tender.
3. Finish: Remove from heat. Discard bay leaf. Stir in vinegar or lemon juice. Taste and adjust seasoning. Let stand 5-10 mins before serving.

Notes

• Storage: Cool and store in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.
• Key Tip: The acid (vinegar/lemon) at the end is crucial for bright flavor. Don't skip it!
• Use green or brown lentils only. Red lentils will become mushy.

Recipe from xketolife.com

Step-by-Step Instructions

Follow these simple stages for a perfectly cooked stew every single time.

Prepare: Sauté the Aromatics

1. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium heat.
2. Add the onion, carrots, and celery. Cook, stirring occasionally, for 7-8 minutes until the onions are soft and translucent. You’ll smell that wonderful savory aroma. This step, called “sweating,” builds the foundational flavor, so don’t rush it.
3. Stir in the garlic, thyme, and smoked paprika. Cook for just 1 more minute until fragrant. Adding the dried herbs now helps “bloom” their oils and intensify their flavor.

Simmer: Build the Stew

1. Add the rinsed lentils, diced tomatoes with their juices, vegetable broth, bay leaf, salt, and pepper (if using). Give everything a good stir, scraping up any bits from the bottom of the pot.
2. Increase the heat to high and bring the stew to a lively boil.
3. Once boiling, immediately reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it simmer gently for 35-45 minutes.

Finish & Adjust

1. Check for doneness. The stew is ready when the lentils are tender but not mushy, and the carrots are easily pierced with a fork. The broth will have thickened nicely.
2. Remove the pot from the heat. Discard the bay leaf. Stir in the apple cider vinegar or lemon juice. This is the secret weapon! It cuts through the richness and makes every other flavor pop.
3. Taste and adjust. Does it need another pinch of salt? A bit more herbal brightness? Adjust now. Let the stew sit, covered, for 5-10 minutes before serving—this allows the flavors to marry perfectly.

Pro Tips for Success (From My Kitchen to Yours)

• Don’t Skip the Acid: That final splash of vinegar or lemon juice is non-negotiable. It transforms the stew from “flat” to “fantastic.” If the flavors taste muted, it likely needs a touch more acid or salt.
• Lentil Logistics: Always rinse your lentils in a fine-mesh strainer. This removes any dust or debris. No need to soak them for this recipe.
• The Right Simmer: A gentle simmer is key. A rolling boil will cause the lentils to break apart and turn the stew murky. You should see occasional small bubbles breaking the surface.
• Thickness Control: Love a thicker stew? Uncover it for the last 10-15 minutes of cooking to allow more liquid to evaporate. Prefer it brothy? Add an extra ½ to 1 cup of broth at the end.

Storage & Make-Ahead Tips

This easy Daniel Fast recipe is a meal prep dream.

• Refrigerator: Cool completely and store in an airtight container for up to 5 days. The flavors improve dramatically by day two!
• Freezer: Portion cooled stew into freezer-safe containers, leaving 1-inch headspace. It will keep for up to 3 months. Thaw overnight in the fridge.
• Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much. Microwave in a covered bowl, stirring halfway through.
• Make-Ahead: Chop all your vegetables the night before and store them together in a container in the fridge. This makes throwing the stew together after work a 10-minute task.

Simple & Delicious Variations

This homemade Daniel Fast stew is wonderfully adaptable.

• Add Root Vegetables: Swap half the carrots for diced sweet potato or butternut squash. Add them with the carrots so they have time to soften.
• Greens for Goodness: Stir in 2-3 large handfuls of chopped kale or spinach during the last 5 minutes of cooking, just until wilted.
• Spice It Up: For a touch of warmth, add a pinch of red pepper flakes when you add the garlic and paprika.

Conclusion

There you have it—a nourishing, flavorful, and truly easy Daniel Fast recipe that delivers on its promise. It’s the kind of meal that fills your kitchen with a welcoming aroma and your body with wholesome goodness. I hope this lentil stew becomes a trusted, go-to recipe in your home, just as it is in mine. If you make it, I’d love to hear how it turned out for you!

FAQ: Your Daniel Fast Recipe Questions, Answered

How can I make this Daniel Fast recipe in a slow cooker?

Absolutely! After sautéing the onion, carrot, celery, and garlic on the stovetop (this step is recommended for the best flavor), transfer them to your slow cooker. Add all remaining ingredients except the vinegar/lemon juice. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, until lentils are tender. Stir in the acid just before serving.

Can I use a different type of lentil?

For this stew, green or brown lentils are best. Do not substitute red or yellow lentils, as they break down completely and will turn the stew into a thick purée, which is a common mistake to avoid. Stick with lentils that hold their shape.

What is a good side to serve with this stew?

A simple green salad with a lemon-tahini dressing or a side of whole-grain, Daniel Fast-compliant flatbread (made with whole wheat flour, water, and salt) is perfect for soaking up the delicious broth.

Is this recipe freezer-friendly?

Yes, it freezes exceptionally well! Follow the freezing instructions above. It’s a fantastic make-ahead meal for busy weeks.

Can I make this recipe without oil?

For a strictly oil-free Daniel Fast recipe, you can “water sauté” the vegetables. Use ¼ cup of water or broth in place of the oil, adding more a tablespoon at a time if the pot gets dry.

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