Nov 192013

Stephanie Pearson, a Functional Nutritionist that is seeing clients at our Portland Andaluz location, offers this yummy recipe for postpartum mothers – perfect for bringing to a new mother that you may know!

Healing Postpartum with Lemon Lentils Soup 
This old recipe for Lebanese Lemon Lentils Soup is a delicious mixture of leafy greens, lentils and root vegetables, a perfect combination of nutrients for postpartum healing.  It is rich in iron, vitamins A and C and fiber, in addition to many other important and easy to assimilate micronutrients.  Hot soups are an ideal for both late pregnancy and postpartum periods, when the body’s demand for liquids and your own need for comfort are especially high. Enjoy this simple soup in all its variations.lentil_soup

Ingredients:  8 Servings
Lentils, 1 cup (presoaked in cold water for at least 4 hours)
Kale, 8 large leaves chopped thinly or about 8 cups
Freshly squeezed lemon juice, 1 cup
Freshly peeled crushed garlic, 6-8 gloves to taste -or- a bunch of green onions, chopped  with tops reserved for garnish
Sweet Potatoes, 4 large chopped into 1.5 inches cubes
Sea Salt, 1 tablespoon
Water, 8 cups filtered
Olive Oil, 1/2 cup
Lemon Essential Oil (doTERRA or other food-grade only)- 1 drop per bowl (optional)

Preparation: Boil the lentils on medium heat for 5-7 minutes.  Then, add all ingredients, lower the heat and cook for about 30 minutes while stirring occasionally.  Let simmer for a few more minutes. The soup is ready when the lentils are soft and have lost their crunchiness. Adjust flavors by adding more salt and lemon juice according to taste.  To make a complete protein, top with roasted sesame or sunflower seeds.  You can also garnish with a slice of lemon.


If you’d like to try different variations on this recipes, use the same technique but substitute the ingredients for a different flavor.  Here are some ideas:

Sub kale with swiss chard, red chard, leek, spinach, or fresh nettles (available in the spring only).

Sub sweet potatoes with yams, purple potatoes, squash, or wild yam (this yam species is dioscorea and is fabulous for menopause).

Sub lemon for lime or orange.

Sub lentils with red lentils, green lentils, or split peas.

Sub garlic with roasted garlic, green onion, or caramelized onion.

Recipe developed and submitted by Stephanie Pearson, Functional Nutritionist, providing private consultations at our Portland Andaluz location.  Stephanie is the owner of Daily Nectar and an expert in the field of nutrition for fertility, pregnancy, and postpartum.  Stephanie teaches a free monthly pregnancy nutrition class at Andaluz.  Good nourishment supports your child’s lifelong health and is strongly encouraged.  Learn more at

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