Rachel’s Lentil Soup

Red lentil soup

As a labor and postpartum doula I regularly see new families trying to find their rhythm, while enjoying and getting to know their new baby, and still hopefully finding time to take care of themselves! When a new mother is breastfeeding she typically burns an extra 300-500 calories per day and that doesn’t include the calories burned rocking, bouncing, walking and taking care of her new baby! Studies have shown that women have the most abundant milk supply when they consume 1800-2200 (or more!) calories per day. When I was a new mother I found it hard to find the time to feed myself and yet I was always hungry! So whenever I go to a client’s house after I attend the birth I always bring a meal for the family and it is usually lentil soup!

This lentil soup is not only for new parents, though! I make this for neighbors who need a helping hand, my kids when they need something healthy on the fly, and friends when they come over for dinner! The beauty of this meal is that it all goes into one pot and you truly don’t need to measure anything out, so it’s super easy! The recipe below serves 4-6, but you can adjust to your liking! I enjoy eating it with a good crusty bread.

  • 1 cup bulk red lentils
  • 2 cups water (possibly a little more)
  • 1 can coconut milk
  • 2 cloves garlic, chopped
  • ½ of a small white onion, diced
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1 potato, cubed
  • small head of broccoli, cut into pieces
  • cumin, to taste
  • soy sauce or Braggs Liquid Aminos, to taste
  • 1 bouillon cube (I use Rapunzel Vegetable Bouillon with Herbs)
  • Pepper, to taste

Place the lentils in a large pot and add just enough water to cover, bring to a low boil. While the lentils are coming to a boil, cut all of the vegetables and then add them to the pot, along with a can of coconut milk and 2 cups of water (adjusting water levels so that all of the food is covered). Add the bouillon cube and stir to combine. Add the cumin, soy sauce and pepper, as desired. Bring to a boil and then simmer on low, covered until the potatoes are soft.



Written by HL Tastemaker, Rachel Stanton

Rachel holds a BA in Human Services and Psychology, is a certified doula, certified in MotherMassage ®, and is a trained lactation educator. As a labor and postpartum doula at Birth Journeys, she offers compassionate, intuitive, and evidence-based support that is tailored to each family’s needs. She also works for the Vermont Department of Health’s WIC program as a peer breastfeeding counselor and is currently working on her 200-hour yoga teacher certification through Yoga Vermont. When Rachel is not supporting new families, you can find her having outdoor adventures with her husband and two children, enjoying a regular yoga practice, or baking.