🍲 Loğusa Toparlanma · Anne
Iron-Rich Red Lentil Soup – For Postpartum Recovery
A one-pot soup made with red lentils, fresh spinach, and lemon that supports iron absorption and can be made ahead. Perfect for postpartum fatigue and tissue repair.
Ingredients
- 1 cup Red lentils
- 2 handful Fresh spinach
- 0.5 whole Onion
- 5 cup Vegetable broth or water
- 2 tablespoon Fresh lemon juice
- 1 tablespoon Olive oil
- to taste Salt
Directions
- 1
1) Finely chop the onion and soften in olive oil for 2 minutes.
- 2
2) Add the lentils and stir for 1 minute.
- 3
3) Pour in the vegetable broth or water, bring to a boil, then reduce heat and simmer for 20 minutes.
- 4
4) Add the spinach and cook for another 3 minutes.
- 5
5) Blend the soup until smooth (or leave partially chunky if preferred).
- 6
6) Stir in the lemon juice and season with salt to taste.
- 7
7) Serve warm or at room temperature.
🌱 Why is it nourishing?
Red lentils and spinach are rich in iron, which is especially important during the postpartum period. The vitamin C in lemon enhances iron absorption, helping your body use iron more effectively. The fibre content supports digestive health and helps prevent constipation. The protein and magnesium help reduce fatigue and support muscle repair.
Maiyko's note
This salt-free soup made with natural ingredients addresses the postpartum period's most important nutritional needs—iron, protein, and fibre. It can be prepared in advance and frozen, so moms can nourish themselves without added stress.
Nutrition per serving
180
kcal
12 g
protein
22 g
carbs
4 g
fat
6 g
fiber
Foods in this recipe
⚕️ This recipe is for general informational purposes. The right time to introduce new foods and the risk of allergies vary from baby to baby — consult your pediatrician.
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