The ingredients are:

  • 1 Parsnip (pastinaak)
  • 1 Sweet potato
  • 1/2 Pumpkin (flespompoen)
  • 1 Courgette
  • 1 piece of Celeriac (knolselderij)
  • 1 Fennel (venkel)
  • A handful of Dried plums, in small pieces
  • 150 g Red lentils
  • 1 tablespoon of Ghee and coconut oil each
  • 1 teaspoon Ras el Hanout
  • 1 teaspoon Cinnamon
  • 1 cube of vegetable stock

Cooking directions:

Warm the pan, using preferably a dutch oven pan.

Wash and cut all the vegetables. 

Melt both the Ghee and the coconut oil together. 

Braise all the vegetables in the pan until they start to become a bit loose. 

Add the Ras el Hanout and the cinnamon, mix well and add the vegetable stock in little pieces and some water until it covers all the vegetables. 

Cook in the lid on the pan for at least 10 minutes. 

Add the lentils (after washed) and the dried plums. 

Add some more water if necessary. Cook for another 10 -15 minutes or at least until all vegetables are soft to the touch, almost falling apart. 

Serve with rice or some couscous (after the second week only) 

You can freeze this recipe beforehand and warm it up when desired.

I am Nash and I’m a doula, breath coach & a women health therapist in Rotterdam.

Doula Nash after the birth of a baby

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