A comforting and vibrant stew designed to be deeply nourishing during pregnancy. This one-pot meal is packed with plant-based iron, folate, and fiber, featuring tender sweet potatoes and red lentils in a gently spiced tomato broth.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cm fresh ginger, grated
- 600g sweet potatoes, peeled and cut into 2cm cubes
- 200g red lentils, rinsed
- 1 liter vegetable broth, low sodium
- 400g can of chopped tomatoes
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 200g fresh spinach
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- 1.Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
- 2.Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 3.Stir in the turmeric and cumin, and cook for 30 seconds to toast the spices.
- 4.Add the cubed sweet potatoes, rinsed red lentils, chopped tomatoes, and vegetable broth. Stir everything together, increase the heat, and bring to a boil.
- 5.Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes, or until the lentils and sweet potatoes are fully cooked and tender.
- 6.Stir in the fresh spinach and cook for 2-3 minutes until it has wilted into the stew.
- 7.Remove the pot from the heat. Squeeze in the lemon juice and season with salt and pepper to your preference. Serve warm.
Nutrition Information
Why this recipe
This recipe is exceptionally healthy for pregnancy, providing essential folate and iron from lentils and spinach to support fetal development. Sweet potatoes offer vitamin A and fiber for digestive health, creating a balanced, nutrient-dense meal.
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