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Yam, Ginger, and Lentil Soup

Postpartum mothers need foods that are nutrient dense, warm, soft and easy to digest, and not heavily seasoned (especially if they are breastfeeding). 

This recipe is courtesy of Katie Hintz-Zambrano from

Yam, Ginger, and Lentil Soup


  • 1 cup red lentils, rinsed and picked through

  • 5 garnet yams, peeled and roughly chopped

  • 2 tbsp fresh turmeric, grated or finely diced

  • 4 tbsp ginger, grated or finely diced

  • 1 tbsp organic coconut oil

  • 6 cups of organic chicken or vegetable stock

  • 1/4 cup of organic coconut milk

  • 1 bunch of fresh cilantro, finely chopped

  • 1 tsp salt

  • Black pepper to taste


Pick through the lentils, just to make sure that there isn’t any sediment (those pesky little rocks are no fun on your teeth!).

Melt the coconut oil on medium heat, add in the grated turmeric, ginger, and lentils. Sauté for a 3-5 minutes until fragrant, then add in the yams.

Toss until well coated and slightly caramelized.

Pour in stock, bring to a gentle boil, and then simmer until lentil and yams are soft enough to easily squish with the back of your spoon.

Take the soup off the heat and mix in coconut milk and cilantro.

Season to taste and serve. Makes 4 servings.

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