This tomato and miso dahl is a comforting cuddle in a bowl and one of my favourite early days postpartum nourishment. Made on coconut milk for nourishing healthy fats to support breast milk production with rich red miso for supporting gut health.

Time: 50 mins

Serves: 2-4

Ingredients

1 tbsp ghee or olive oil

1/2 small red onion

1 tsp ground turmeric

1/2 tsp ground coriander

1/2 tsp ground cinnamon

1 cup red lentils

1 400g can coconut milk

1 400g can cherry tomatoes

500ml / 2 cups broth or vegetable stock

2 tbsp red miso

handful of roughly chopped greens

Method

Heat ghee in a medium saucepan and sauté red onion until soft.

Add spices to pot and mix until onion mixture is coated and fragrant. Add lentils, coconut milk, cherry tomatoes and broth and bring to the boil.

Once boiling, reduce to a gentle simmer and cook covered for 40 minutes. Stir often and add more broth or coconut water if need be.

Add miso and cook for a further 10 minutes until lentils are soft. Stir through mixed greens and serve.

NOTES

Can be stored in fridge for up to 4 days. Can be frozen for up to 3 months. Reduce or remove onion, or replace with leek if mama is sensitive or baby has colic.