The New Yoga Pot


I am guessing that most of you don’t remember one of our earliest posts? It was back when Luise still was pregnant with Elsa. We shared a recipe for something that we called a yoga pot. It is the kind of warm and comforting stew that we typically make when cold weather hits our part of the world. It is also perfect pregnancy (and post-birth) food as it is easy to make double portions of and fill the freezer with.

The week before Isac was born, we created and filmed a new version of that recipe originally intended for our youtube channel but now we also wanted to share it here. A few vegetables have been replaced and new flavors have been added, but the essence of this dish is the same. This is food that your whole body likes. Yoga bowl would perhaps be a more charming name, but we decided that it was more fun to stick with the old name. Have a look at the video, take a yoga class, cook the recipe, fill up your belly and then your freezer.

We actually have another recipe for a savory crumble waiting around the corner, so check back with us soon. Oh, and if you for some reasons haven’t got the news already, Green Kitchen Travels is now also released in the States. You can order it here or ask for it at your local book store.

The New Yoga Pot
Serves 4-6

1 tbsp cold pressed coconut oil, ghee or olive oil
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp fresh ginger, finely chopped or 1 tsp ground
2 tbsp fresh turmeric, finely chopped or 1 tsp ground
1 pinch ground cayenne pepper or more to taste
3,5 cups / 800 ml canned plum tomatoes
1/2 cup / 125 ml uncooked red lentils, rinsed

2 cups / 500 ml water
1 tsp coarse sea salt
1 broccoli, cut into bite-size pieces
1 fennel, thinly sliced

1 zucchini, cut into bite-size pieces
1 handful green beans
1 cup / 400 ml cooked butter beans

For serving
fresh coriander/cilantro, chopped
plain yogurt

Heat oil in a large saucepan and add chopped onion and garlic. Lower the heat and cook for a few minutes until the onions have softened. Add ginger, turmeric, cayenne and stir, ensuring that they do not burn. When the spices smell fragrant, add tomatoes, lentils, water and salt. Cover and simmer for 15 minutes. Stir in all the vegetables and cook for another 8-10 minutes. Add the cooked beans toward the end of the cooking time. Serve in bowls with a dollop of yogurt and fresh coriander/cilantro. This dish can also be served with brown, black or red rice, if you prefer.



  • Colleen
    This was amazing! Loved it!
  • Warm red alluring soup in a green good looking bowl ... quite a sight for my sore eyes :) First time on your blog and I browsed pretty much all of your posts. Got awestruck with all those hearty, happy, healthy recipes that look, sound and smell out-of-the-world! Happily subscribed. You have just earned another crazy fan :)
  • Anders
    This looks so delicious! I also love the green bowl - do you mind telling where it's from? Cheers Anders
  • Caroline
    Another great dish! Currently happily noshing on this :)
  • This is exactly the type of food I love to cook right now, with the weather getting cooler. So comforting.
  • Anthony
    So good! I also encountered some slight undercooking after the recommended time. But instead of pre-steaming and making more washing up, I just let the vegetables stew a bit longer in the delicious broth! Combination of flavours with a sprinkling of coriander and yoghurt on top was amazing. Will definitely be making again!
  • Mona
    I made this recipe yesterday, and it was very lovely and warming. There was one problem, however. When I added the vegetables, I cooked the stew under a lid for the extra 8-10 minutes, but the vegetables were still quite crispy. Even the red lentils felt a bit undone. I have a suspicion this has something to do with boiling in thick tomato sauce? Anyway, the next time I make this, I will steam the veggies for a few minutes first.
  • Charlie
    The old yoga pot is one of your recipes that I make the most during the colder seasons! So excited to try this new one! Congratulations on the book as well! It is absolutely gorgeous!
  • Sytske
    This sounds so good! I am pregnant myself, still pretty early (14 weeks) and gonna make this tomorrow for diner, can't wait.
  • Ah! Of course I remember yoga pot, we keep coming back to it when we're in need of a real, nourishing meal. It always makes me feel like I'm taking good care of myself when I make it.
  • I loved this dish! I just made it today, and it tasted so delicious and clean. I swap the zucchini for kale and the butter beans for red kidney beans with a mix of yellow and green beans and maybe a bit more than a pinch of cayenne :) comforting but not heavy. Thank you!
  • Daniel
    Hi! I am going to make it tomorrow, just a quick question, can 800 ml of plum tomatoes be substitued by 800g of canned chopped tomatoes?? Thank you!! Dani
  • WOW is this soup gorgeous! Absolutely LOVE the green bowls you served them in! I do a pretty similar video series called SOIGNE [swan-yay] which is all about the food! Check it out -
  • Kalen
    The original yoga pot is one of my favorite recipes from your blog, and one that I make all the time! I can't wait to try this one. Beautiful, as always. :)
  • It is actually still quite warm in London at the moment, but the minute the temperatures drop I sure will be trying this one. Thanks so much for sharing Kimberly
  • This recipe is so Holstee its crazy! We have yoga sessions in our Work/Shop and of course, love eating!
  • wauw it look great! you make food with such beautiful colors :) i'm now following you on bloglovin. feel free to stop by
  • RobynNZ
    Spring here; had all the ingredients to hand, although decided to fold in some tofu that needed to be used instead of opening the can of beans. I loved the textures and flavour profile and easy, speedy prep. Thank you.
  • I loved the recipe for the first yoga pot and this one sounds just as excellent! Perfect for the chilly weather we've been having lately. I can't wait to try it! And I just received my copy of Green Kitchen Travels in the mail yesterday - it's every bit as wonderful as I had hoped!!! I'm so eager to try all of the recipes! :)
  • Valeria Pestana
    I very well remember this post, and the photo of a pregnant Luise practicing yoga that came with it as well. It sounded so interesting I tried it at once and it was wonderful (not surprised by that though, I've yet to try a recipe of yours I don't like). What I most love about this dish is that it's great for cleaning a fridge and feels so comforting to hold a deep bowl of delicious warm bowl of vegetables with lentils (part of what got me sold last time was the fact it had lentils... I just can't get over them). I notice the new recipe has a few tweaks to the original, I'm exited to see how it turns out. Kudos for the release of your new book in the States and for managing to keep blogposts rolling around the corner even with a newborn; it never ceased to amaze me how you've kept it up for so many years and it's very rewarding ---even if it's not my creation--- to see how the blog and family have "expanded" ---don't misunderstand me here, I mean this in a good way (:---. All the best to you guys, and to Elsa and Isac :)
  • I love the name of the recipe! The name alone just makes it sound so delicious! And that green bowl makes it pop!
  • Looks so festive. Happy Nesting.
  • Looks like the perfect meal. I love that combination of vegetables and all the spices. A day off work, a yoga class or two, and that soup, is on my agenda this weekend!
  • Erin
    Forget that recipe? No way! I've been loving your yoga pot ever since I first read about it years ago! Thank you for all those years of an easy, delicious and affordable meal. X
  • Made it tonight, loved it and will be making it again pretty soon!!
  • I will try this as soon as possible ! thanks !

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