This past weekend I was attending a 2-day-pregnant-yoga-course at Atmajyoti yoga school in Stockholm. It was wonderful. I first started practicing yoga when we spent a month in India one year ago and I have been doing yoga almost every day during my pregnancy. When I came home from the yoga-course, smelling like lavender oil (yep, we got massage too), I cooked this warm hearty Yoga Pot with a taste of fennel! And I dream about this yellow Le Creuset to cook it in, since we only have boring black pots.
36 weeks pregnant
Yoga Pot *Updated recipe*
Serves 4
1 tbsp coconut oil or olive oil
1 yellow onion, diced
2 cloves garlic, minced
2 tbsp fresh ginger, minced
1/2 tsp dried chili
1 tsp ground cayenne
1 tsp ground cinnamon
1 broccoli, cut into bite-size pieces
2 large carrots, cut into bite-size pieces
1/2 fennel, thinly sliced
1 zucchini, cut into bite-size pieces
2 x 400 ml (3,5 cups) canned plum tomatoes
1/2 cup (125 ml) red lentils, rinsed
1/2 cup (125 ml) cooked kidney beans or chickpeas
1 handful fresh herbs like cilantro or thyme
Heat coconut oil in a pot, add onion and garlic. Lower the heat and cook for a few minutes until the onions have softened. Add ginger, chili, cayenne and cinnamon, stir constantly, ensuring that they do not burn. When the spices smell fragrant add remaining ingredients, except beans and herbs, cover and simmer until lentils are cooked and the vegetables are tender, about 30 minutes. If it is too dry, add a little water, it depends on how much liquid the lentils absorbs. Add beans and herbs and let it cook for another minute or so. Eat as it is or serve with brown, black or red rice, nice both ways.
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