Nourishing Lentil and Sweet Potato Stew
A hearty and vibrant stew packed with plant-based goodness. This comforting dish combines earthy lentils, sweet potatoes, and fresh spinach, gently simmered in a fragrant tomato and spice broth. Perfect for a wholesome and satisfying meal during pregnancy.
1050 calories
$4 per serving
$35 min
2 servings
pregnancy-friendly, any cuisine
Ingredients
- 15ml olive oil
- 1 medium onion, chopped (~150g)
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and cubed (~350g)
- 150g red lentils, rinsed
- 1 can (400g) diced tomatoes
- 750ml low-sodium vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 100g fresh spinach
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- 1.Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion for 5 minutes until soft, then add the minced garlic and cook for 1 more minute until fragrant.
- 2.Add the ground cumin, coriander, and turmeric. Stir constantly for 30 seconds until the spices are aromatic.
- 3.Pour in the vegetable broth, diced tomatoes (with juice), and rinsed red lentils. Add the cubed sweet potato and stir to combine.
- 4.Bring the stew to a boil, then reduce the heat to low. Cover the pot and let it simmer for 20-25 minutes, or until the lentils and sweet potatoes are tender.
- 5.Stir in the fresh spinach and cook for 2-3 minutes until it has wilted completely into the stew.
- 6.Remove from heat. Squeeze in the fresh lemon juice and season with salt and pepper to taste. Serve warm.
Nutrition Information
14g
fat
179g
carbs
38g
fiber
51g
protein
Why this recipe
This nutritious stew is ideal for pregnancy, rich in plant-based iron and folate from lentils and spinach, crucial for baby's development. Sweet potatoes provide Vitamin A and fiber, supporting a healthy and balanced diet.