Pumpkin miso dahl

Dahl is a wonderful meal for postpartum mothers — it’s simple to prepare, gently spiced, warm, nourishing, and comforting (plus, you can eat it one-handed!). It’s also a fantastic meal for babies, packed with protein, iron, and zinc. Below, you will find a simple recipe to accommodate both mother and baby.

Serves 6 adults.

Ingredients

1.5 cups dried red split lentils

Salt

2 tbl olive oil or ghee

1 onion, diced

4 cloves garlic, minced

1 tbl fresh grated ginger

1 tsp ground turmeric

1 tspground cumin

1 cinnamon stick (or 1/2 tsp ground cinnamon)

1 x 400 ml coconut milk

1 x 400 ml tin diced tomatoes

1 tbl miso paste

2 cups bone broth/stock

500 g pumpkin, chopped into 1.5 cm cubes

To serve - rice/quinoa, Greek yoghurt, chili flakes, coriander, lime juice, fried egg

Method

Add lentils to a bowl with a big pinch of salt and cover with warm water. Leave to the side while you prepare everything else (chopping onions, garlic and pumpkin) or leave to soak overnight if you have time. Once ready to cook, drain and rinse the lentils.

Heat oil/ghee in a large heavy based pot over low heat. Add the onion and cook for 5 minutes.

Add garlic and ginger and cook for another 5 minutes.

Add the turmeric, cumin and cinnamon, cook for 1 minute, then add the lentils and stir.

Add the coconut milk, tinned tomatoes, miso, broth, pumpkin and 1/2 cup water. Bring to the boil over high heat, then reduce the heat and gently simmer for 25 - 30 minutes. Stir occasionally, add additional water/broth if it's getting dry. Adjust for salt.

Serve with any of the options listed.

To make a puree for babies:

Place a few ladles of dahl (prior to adding salt) into a blender and blitz until it forms a puree. The consistency should be right without having to add any liquid, however if it is dry add a touch of water. Freeze in ice cubes so that you have a quick meal for another day.