The New Yoga Pot

I am guessing that most of you don’t remember one of our earliest posts? It was back when Luise still was pregnant with Elsa. We shared a recipe for something that we called a yoga pot. It is the kind of warm and comforting stew that we typically make when cold weather hits our part of the world. It is also perfect pregnancy (and post-birth) food as it is easy to make double portions of and fill the freezer with.

The week before Isac was born, we created and filmed a new version of that recipe originally intended for our youtube channel but now we also wanted to share it here. A few vegetables have been replaced and new flavors have been added, but the essence of this dish is the same. This is food that your whole body likes. Yoga bowl would perhaps be a more charming name, but we decided that it was more fun to stick with the old name. Have a look at the video, take a yoga class, cook the recipe, fill up your belly and then your freezer.

We actually have another recipe for a savory crumble waiting around the corner, so check back with us soon. Oh, and if you for some reasons haven’t got the news already, Green Kitchen Travels is now also released in the States. You can order it here or ask for it at your local book store.

The New Yoga Pot
Serves 4-6

1 tbsp cold pressed coconut oil, ghee or olive oil
1 yellow onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp fresh ginger, finely chopped or 1 tsp ground
2 tbsp fresh turmeric, finely chopped or 1 tsp ground
1 pinch ground cayenne pepper or more to taste
3,5 cups / 800 ml canned plum tomatoes
1/2 cup / 125 ml uncooked red lentils, rinsed
2 cups / 500 ml water
1 tsp coarse sea salt
1 broccoli, cut into bite-size pieces
1 fennel, thinly sliced
1 zucchini, cut into bite-size pieces
1 handful green beans
1 cup / 400 ml cooked butter beans

For serving
fresh coriander/cilantro, chopped
plain yogurt

Heat oil in a large saucepan and add chopped onion and garlic. Lower the heat and cook for a few minutes until the onions have softened. Add ginger, turmeric, cayenne and stir, ensuring that they do not burn. When the spices smell fragrant, add tomatoes, lentils, water and salt. Cover and simmer for 15 minutes. Stir in all the vegetables and cook for another 8-10 minutes. Add the cooked beans toward the end of the cooking time. Serve in bowls with a dollop of yogurt and fresh coriander/cilantro. This dish can also be served with brown, black or red rice, if you prefer.