Turmeric-spiced vegetable & lentil dahl

A flavourful, nutrient-dense dish packed with plant-based protein, fibre, and anti-inflammatory turmeric, ideal for supporting digestion (serves two).

Ingredients:

• 1 tbsp coconut oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp turmeric
• 200g red lentils
• 750ml vegetable broth
• 1 carrot, grated
• 100g kale

Instructions:

1. Heat coconut oil in a pot over medium heat. Add the onion and sauté for 3-4 minutes until softened.
2. Add the minced garlic and turmeric. Stir well to coat the onions and garlic with the turmeric.
3. Add the rinsed lentils, vegetable broth, and grated carrot. Stir to combine and bring the mixture to a simmer.
4. Cook for 15-20 minutes, stirring occasionally, until the lentils are tender and the broth has thickened.
5. Stir in the kale (or spinach) and cook for an additional 3 minutes until wilted.
6. Serve warm with a side of whole grain rice or naan.

Nutritional Rationale:

• Lentils are rich in iron and protein for postpartum recovery.
• Turmeric supports anti-inflammatory healing.
• Kale provides essential vitamins and minerals for energy.