This is a great recipe to stay warm in the winter. Its also an awesome recipe for post partum recovery. If you are a mom-to-be and are getting close to the end this is a great soup to make and freeze or give it to someone who is willing to cook for you! 🙂

What you need:

4 cups homemade chicken stock, preferably cooked with beet greens and/or red chard (kidney/urinary bladder)

3 carrots chopped (spleen/stomach)

3 celery stalked chopped (liver/gall bladder)

1 onion diced (lung/large intestine)

3 cloves of garlic (lung/large intestine)

1 tablespoon of olive oil or clarified butter

2 yellow zucchini (spleen/stomach)

1 green zucchini (liver gall bladder)

1 bell pepper (I used yellow) (spleen/stomach)

1/2 bag of red lentils (heart/small intestine)

1 jar of tomato sauce (heart/small intestine)

3 cups chopped kale, chard or spinach (liver/gall bladder)

Pink Himalayan sea salt, to taste (kidney/urinary bladder)

crushed black pepper (kidney/urinary bladder)

other spices to taste, I prefer the 21 spice salute from Trader Joe’s

What to do:

melt oil or butter and heat onion, garlic and all veggies (except greens) until tender, about 5 minutes. Add stock, lentils, and tomato sauce. Bring to a rolling boil, reduce to simmer and cover. Let cook for 30 minutes. Add greens just before eating, the heat of the soup will allow the greens to gently wilt. If freezing wait for stew to cool first and make sure you label and date the container. Enjoy all winter long and especially the first 4 weeks post partum. 🙂