Lion's Den Red Lentil Soup Mix

Ingredients: Red chief lentils, brown rice, wild rice, Vegetable Base (yeast extract, vegetable extracts [contain celery seed oleoresin and mustard oil], potato, Real Salt™, garlic, onion, bell pepper, turmeric, parsley, celery, ground rice hulls, black pepper, tomato), carrot, onion, celery, garlic, cumin, black pepper, spices

No artificial flavors, preservatives or added M.S.G

Whenever possible, we source our ingredients from Pacific Northwest farmers and processors. We believe local sourcing means fresher ingredients, fewer transportation miles, and stronger relationships with the people behind our food.

SMALL SIZE You will need

• 1/2 cup fresh or canned tomatoes
• 3 3/4 cups water

LARGE SIZE You will need

• 1 cup fresh or canned tomatoes
• 7 1/2 cups water

Stove Top Directions: 

1. Open the bag with scissors.
2. Look through lentil and rice mix for pebbles.
3. In 3 quart saucepan add water, the complete package, and your choice of tomatoes. 
4. Bring to a boil. Cover & reduce to simmer until lentils are tender, about 1 hour.
5. Stir occasionally to prevent scorching.
6. Salt and pepper to taste. Serve.

Instant Pot Directions: Reduce water by 1/2 cup for the small package or 1 cup for the large package. Add water, entire soup mix, meat and tomato to Instant Pot. Lock the lid and seal the valve, set to Soup Mode, or High Pressure. Cook for 20 minutes, allow the pressure to release naturally or manually let the steam off. Enjoy!

Crock-Pot Directions: Add water, the entire soup mix, tomato, and meat to the slow cooker. Cook on low for 6 to 8 hours, or on high for 3 1/2 to 5 hours. Enjoy!

Vegetable Overload: About 10-15 minutes before the soup is done, add 1 or 2 cups of fresh vegetables. This is a great way to sneak in extra nutrients and flavor!

Add Some Meat: For a protein boost, add sausage, chorizo, or bacon to enhance the flavor of the soup.

Mix up the Tomatoes: Try using fresh chopped tomatoes instead of canned tomatoes for a fresher, more vibrant flavor.

Dress it Up: Top with sour cream and chives for a creamy, tangy finish that complements the soup’s bold spices. 

Spicy Kick: Add a chopped jalapeño or a pinch of chili flakes to give your soup a spicy kick that pairs beautifully with the cumin.

Herb It Up: Fresh cilantro or parsley adds a fragrant herbaceous note that balances the flavors in the soup.

Cheese It: Stir in a handful of shredded cheddar or Monterey Jack cheese just before serving for a melty, cheesy goodness.

Crispy Topping: Garnish with crispy tortilla strips, toasted pumkin seeds or crispy onions for an added crunch.

Fun Facts: There is speculation that split pea soup was invented in Denmark in 1700 BCE.

The Lion’s Den Red Lentil Soup is part of a small group of Rill Foods recipes originally created in the early 2000s for a friend writing a book on the Daniel Fast. These soups were developed to follow simple, whole-food guidelines inspired by that way of eating—plant-based, no added sugar, and nothing artificial—while still being hearty and full of flavor.

The name comes from the biblical story of Daniel in the lions’ den. In the story, Daniel served in a high position in Babylon but remained faithful to his beliefs, even when a law was passed that made prayer to anyone but the king punishable by death. As a result, he was thrown into a den of lions, where, according to the story, he was protected and spared.

The Daniel Fast is a partial fast practiced by many Christians around the world, modeled after the fasting experiences described in the Book of Daniel. It emphasizes simple foods grown from seed and water, and is often described as a more restrictive plant-based way of eating.

These original Daniel Fast soups remain part of our line today and are a reminder that simple ingredients can still make deeply satisfying meals.