Red Lentil Soup with Lime and Spinach Recipe

To all who may as yet be unaware:                                

FALL IS HERE!!  Temperature is irrelevant!

Get that colorful cardigan out and begin celebrating the autumnal weather which is so quickly approaching.

Now that the leaves are starting to turn, it’s time to make some festive soups.  Here is a delicious recipe I found for Red Lentil Soup with Lime and Spinach:

Start to Finish: 50 min

Prep: 15 min

Cook: 35 min


2 cups split red lentils (or yellow split peas), picked over and rinsed several times

1 tablespoon turmeric

2 tablespoons butter, divided

1 tablespoon salt

1 large onion, finely diced

2 teaspoons ground cumin

1 teaspoon ground mustard

1 bunch chopped cilantro

Juice of 3 limes, or to taste

1 bunch of fresh spinach, chopped

4 to 6 tablespoons plain yogurt, strained (you could also use plain greek style yogurt)


Place lentils in a soup pot with 2 1/2 quarts water, turmeric, 1 tablespoon butter and salt. Bring to a boil; lower heat and simmer, covered, until lentils are soft, about 20 minutes. Puree in a blender or food processor.

Cook onion in remaining 1 tablespoon butter with cumin and mustard over low heat until soft, about 15 minutes. Stir occasionally. Add cilantro and cook for 1 minute. Add onion mixture to soup and season with lime juice.

Just before serving, add spinach to soup and cook just until it wilts. Top with a swirl of yogurt!

Let us know how you like it, and share your favorite Fall recipes for pregnancy.

Don’t forget to send us your birth story or spread the word to be entered to win a prize!

With love,


TLC is a delicacy

I know with life things speed by and it is often easy to forget to treat yourself. I found this great book called Mama Glow by Latham Thomas that shares a lot of natural recipes, exercises, and other information that are good for a pregnant mom and also for anyone who wants to treat themselves to a little TLC. Below are couple of quick recipes that she had I wanted to share.

Hydrating Facial Masque  

This hydrating mask feels so good you could eat it… you actually can eat it. Avocado based and yummy to boot, this mask will restore moisture to your skin. Don’t forget your neck and upper chest. The French say the face ends at the breasts, so give your bust a little love, too, if you’re in the mood.

Take avocado and about ten drops of almond oil and whip with a spoon, then apply to face and neck. Let sit until it dries, the rinse with tepid water.


Stretch Mark Prevention  

  • 1 ounce wheat germ oil or almond oil
  • 1 ounce borage oil
  • 5 drops of lavender essential oil
  • 20 drops of neroli essential oil

Fill a dark glass bottle with wheat germ or almond oil and borage oil. Add lavender and neroli essential oils. Shake well prior to each use. Apply daily after bathing. Massage in circles, on, above, and beneath the blossoming belly.

Take a few minutes a day and love yourself your way!

Peace and Blessings,

Old Earth