A Bowl, Spoon and a Full Moon

Posted by on Jan 15, 2014 in Daniel Fast Recipes | 0 comments

The Christmas holidays are officially over; the picture perfect crimson blossomed Poinsettias’ seemingly unravel as they blow away from the front porch. Ordinarily it is not 85 degrees in the middle of January (which directly influences how we cook). Right?

Many of the dinners I prepare during the Fast are simple soups and stews hearty enough for Jacob and Esau to share without conflict.

The heat and the Santa Ana Winds have not deterred me.

Curried Lentil Stew








The familiar cast








Saute the onion and garlic in oil.  I used coconut oil for this mix.  Salt and pepper to taste.  When the onions are sheer and tender stir in the spices and cook them for 20-30 seconds.  This allows them to open up and bloom.








Add carrots, celery, and tomatoes.  You may also use fire-roasted tomatoes—they are a little too fiery for me.








Stir in the lentils








and, the vegetable stock.

Simmer covered until the lentils are tender, about 30 minutes.








Adjust the seasoning and stir in a tablespoon of either red wine vinegar or Balsamic.  I switch around.

You will find enough heat and character to round out the hearty lentils and chunky tender vegetables (even better leftover).








If you are following along but not particularly fasting, add a dollop of Greek yogurt or a sprinkle of crumbled feta for a Meatless Monday supper.

Do you eat special foods in January?

printable recipe guide is right here.

Curried Lentil Stew


  • 1 Tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • Kosher salt and pepper (to taste)
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon ground curry
  • 2 large carrots, sliced (2 cups)
  • 2 celery ribs, chopped (1 cup)
  • 1 (14.5 ounce) can diced tomatoes
  • 1 cup dried lentils, rinsed
  • 1 quart vegetable broth
  • ¼ cup chopped fresh cilantro
  • 1 Tablespoon red wine or balsamic vinegar (to taste)
  • Chopped fresh cilantro or parsley


  1. Heat oil in a large saucepan over moderate heat.
  2. Sauté the onion and garlic 3-4 minutes or until softened. Add salt and pepper to taste. Stir in curry and cumin.
  3. Add carrots, celery and tomatoes; continue cooking and stirring for another 2-3 minutes. Add lentils and broth. Simmer covered without stirring, until lentils are tender, about 20-30 minutes.
  4. Stir in cilantro and balsamic vinegar; Adjust seasonings.
  5. © Copyright 2014 Peggy Barrett Lunde
  6. All Rights Reserved
  7. http://cococooks.net/







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