Description
A comprehensive meal plan for the Daniel Fast over 21 days.
Ingredients
Scale
- 1 cup lentils
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 bell pepper, diced
- 1 can diced tomatoes
- 2 cups spinach
- 1 tablespoon olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion, garlic, carrot, and bell pepper. Sauté until soft.
- Add cumin, lentils, vegetable broth, and diced tomatoes.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes.
- Stir in spinach and cook until wilted.
- Season with salt and pepper.
- Serve warm.
Notes
- This recipe is perfect for the Daniel Fast.
- Adjust spices according to your taste.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: daniel fast recipes 21 day meal plan