Postpartum Recipes
Squash and Red Lentil Soup
This soup is perfect for postpartum. It is full of nutrition, easy to digest and absolutely delicious. I like to serve it with some sourdough toast for a simple meal that feels cozy and grounding. Have a friend who is visiting make this for you while you relax on the couch and feed baby, it is foolproof.
Ingredients
-One medium to large butternut squash, peeled and chopped into inch sized chunks (doesn't need to be exact and also feel free to substitute sweet potatoes)
-2 cloves of garlic, finely chopped
-1 Tbsp ginger, finely chopped
-1 shallot or half an onion, diced up small
-3/4 c red lentils
-1 quart of chicken or veggie stock
-salt and pepper
Method
-Heat a pot over medium heat, add a tablespoon or two of oil or butter and fry your onions until they start to soften and get a little color.
-Add garlic and ginger, cook for a minute or so until it smells really yummy, but be sure to keep everything moving so your garlic doesn't burn.
-Add in the squash and toss everything together, cooking for a minute or two. Season with salt and pepper.
-Add in the lentils and stock and give everything a big stir.
-Allow to cook until the lentils and squash are tender, about 15 minutes or so.
-Once everything is cooked through and tender, use a wooden spoon to break up the squash, creating a thicker soup with lots of texture.
-Give it a taste to see if it needs salt or pepper and then enjoy!
-Bonus points for a chunk of toasted sourdough or a sprinkle of cilantro or green onion.
