This recipe is seriously hearty and very nutrient-dense. Not only are most of the ingredients lactogenic, but it also is full of protein and iron, crucial for a new mama recovering from birth. It also freezes very well, so make a huge pot!
Hearty Lentil Stew
Adapted from a recipe by chef Joni Cushman
3-4 cups green lentils, rinsed
6 carrots, chopped
2 golden beets, chopped
2 onions, chopped
4 zucchini, chopped
1-2 rutabaga or other root veggie, chopped
1 bunch washed spinach, chopped
1 tsp turmeric
1 tsp curry powder
2 cloves garlic
1 tsp fresh ginger
2 Tbsp. coconut oil
sea salt & pepper
Optional: Add 2 cans of coconut milk for a dairy-free cream soup
Heat up a soup pot with the coconut oil. Add the chopped onion and a pinch of salt and saute for 3-5 minutes. Add the spices and all other chopped veggies except for spinach. Saute for another 5 minutes. Add the lentils and cover with water to 2" above the ingredients. Let simmer over medium heat about 30 minutes. Turn heat down to low and add spinach. If adding coconut milk, do it now.
Serve with a dollop of organic sour cream or plain whole yogurt.
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This is the twenty-third post in the series 31 Days of Making More Milk. Check out yesterday's post about foods to avoid while breastfeeding or start from the beginning here.