Yoga Pot

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.


  • Marion
    Hello ! I tried this and it was wonderful, as always with your recipes :) I'd like to share a tiny problem in the app (somehow couldn't send an email through it). In the French version that I use, in the list of ingredients it is written "chickpeas" so I bought some... but then in the recipe it was written "beans". I was confused but I just saw here on the blog that it could be one or the other. Gives me a reason to do it once more, with beans this time !
  • Bethan Marie
    Tried this last night as our family want to eat less meat and it was amazing! Thanks for sharing!
  • Kasia
    Hi, i love this dish. I repeat cooking it all over the year but espetially now when i can get all the irtengents and it is so nicely warming. It is a must when im sick !! But i never thougt of freezing it. How log do you guys it will keep in the Freezer? As im pregnent now and have a small baby at home it seems perfect .. Thank you :-)
  • Sara
    I once made this based off of the original recipe and it was delicious. Where can I find the original recipe?
  • Eliza
    Great recipe! Although I would take it a bit easier with the spices the next time I make it, it got pretty hot.
  • Sari
    What is that white topping in the picture? I see no mention about it on the recipe or text. I just cooked this and it was delicious! I added some yoghurt on the top, I think I balanced nicely the spiciness.
  • Erin
    I'm on a health food binge, I'm avoiding carbs... so I gave the rice a miss and had mashed sweet potato instead! Yum! Absolutely fantastic, even my boyfriend who chokes down veggies enjoyed it. Thank you for this recipe, I'll be making it again. Erin
  • Lauren C
    Absolutely delicious. Just made this for the second time this month! So hearty and healthy! And love how easy it is to prepare.
  • Nicole
    I LOVE your Yoga Pot recipe! It is my go-to at least once a week - for lunch or dinner - so fast, easy and I can use any variety of veggies that I want to. Thanks for a keeper!
  • Mia
    1/2 teaspoon dried chili and 1 teaspoon cayenne sounds really lot! Is the dish really spicy, or does the chili get diluted somehow so that it becomes less strong? Usually I never put more than 1/4 teaspoon cayenne in a dish or it gets too strong.
  • yael
    chickpea/lentil/tomato reminds me of a Harira. Try it with some lemon (approx 1/2 - 1 whole lemon per serving). It's devine.
  • Kathryn
    I just made this and while it was simmering, it smelled heavenly. I couldn't wait to eat it! I added some yellow pepper for color since we didn't have many carrots. My husband had two big helpings and there was still a ton leftover which will be great for our lunches. I'm so glad I stumbled onto your blog!
  • Anna
    I just made this recipe, saw it on your app, it was so good and satisfying! I'm not even scared for fall/winter to come anylonger ;) Lots of love from France
  • I love your blog, your recipes and the videos you've started to create recently! The yoga pot is one of my favourite recipes and I have already made it countless times. Thank you so much for all the inspiration and creativity!
  • Camille Guertin
    I am making this tonight, and I can hardly wait. Your recipes all look amazing... I just purchased your book and I can't wait to cook away!!! Thank you so much for all these wonderful recipes!
  • Ruth
    Just made this. Oh my goodness. (goodness being the operative word!) SO BLUMMIN' TASTY.
  • Kathy-Lee
    I made this Pot for Dinner once and became addicted to it! This tasted truly like heaven to me and I almost cannot imagine any other dish to stuff my face with! And bonus point: my family loved it too! My mother told me, if I cooked dishes more often like this, she feels waaay better and healthier and could easily eat less meat! Your blog and the recipes ROCK! Oh how I dream of Yoga right now...
  • Gita
    Dear friends, Brahmakumaris are vegetarian... and emphasize the importance of keeping thoughts pure... when preparing food... they either enhance or decrease the vibes of what we eat...thus affecting our health. There is Brahmakumaris meditation...that relaxes the mind...nurtures a healthy balance between inner and outer worlds...recharge... rejuvenate the inner-self...
  • Rosie
    Made this for dinner this evening and it was delicious! I also added some raisins for some extra sweetness which balanced the flavors nicely.

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