Healing Postpartum Lentil Curry Recipe

Whether you are a few days postpartum or in the first two years after giving birth, nourishing and rebuilding your body is very important for your own health, the health of your baby and for future children. I completed my Ayurvedic Postpartum Doula certification this year through Ayurvedic Mamas. I learned so much about the importance of postpartum care and nutrition. There is an Ayurvedic saying that the first 42 days after birth affect the next 42 years.

In Ayurveda, there are 4 pillars of care in the postpartum period. One of the pillars of care is Nutrition and Herbs. An Ayurvedic postpartum diet incorporates fresh, organic, easy to digest, warming food and herbs.

Some of the foods recommended in the postpartum period for healing are dates, almonds, coconut, ghee, sweet potatoes, stewed fruits, root vegetables, mung beans, lentils, bone broth, soups and stews and warming spices.

One of the best ways to incorporate several healing foods in a meal is in a one pot dish like a curry. This curry is simple, delicious and nourishing! Enjoy!

Lentil Curry

Serves 6

Ingredients

• 1 onion, diced

• 3 cloves of garlic, minced

• 1 large carrot, peeled and diced

• 1 medium zucchini squash, diced

• 2-3 Tbs of ghee

• 1 cup of red lentils, soaked overnight and drained or a great time saving options is to use 2 15 ounce cans of lentils

• 1 Tbs of tomato paste

• 2 cups of bone broth

• 1 15 ounce can of lite coconut milk

• 1-2 tsp of sea salt

• 1/2 tsp of black pepper

• 2.5 Tbs of high quality curry powder (salt free)

• 1 tsp of maple syrup

• 1 tsp of apple cider vinegar

• Optional: Basmati rice or quinoa cooked per the package instructions, hot sauce and cilantro for serving.

Directions

1. Melt 2 Tbs of ghee in a medium pot. Add the diced onion and saute on medium heat for 10 minutes or until the onions are very soft and just turning golden.

2. Add the garlic, carrots and zucchini and saute another 5 minutes. Add more ghee if necessary.

3. Add the tomato paste and curry powder. Stir the mixture to coat the vegetables in the seasoning for a few minutes.

4. Add the lentils, bone broth, coconut milk, sea salt and pepper and simmer for 30 minutes until the lentils and vegetables are cooked. Cooking time may be reduced if you use canned lentils.

5. Add the apple cider vinegar and maple syrup and taste for seasoning. Add more salt and pepper if necessary.

6. Serve over basmati rice or quinoa with extra ghee, cilantro, hot sauce or red pepper flakes. You can also eat the curry like a soup without the rice.