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Pregnancy-Friendly Lentil & Sweet Potato Stew
Pregnancy-Friendly Lentil & Sweet Potato Stew
Servings
4 bowls
Prep
15 min
Cook
35 min
Ingredients
- 1 cup dried red lentils — rinsed well
- 2 medium sweet potatoes — peeled and cubed
- 1 cup carrots — sliced
- 1 cup spinach — fresh, added at the end for folate
- 1 can (14 oz) diced tomatoes — with juice
- 1 small onion — chopped
- 3 cloves garlic — minced
- 4 cups vegetable broth — low-sodium
- 2 tablespoons olive oil — for sautéing
- 1 teaspoon ground cumin — warming spice
- 1/2 teaspoon turmeric — anti-inflammatory
- to taste salt and pepper
Instructions
- 1Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
- 2Add cubed sweet potatoes and carrots, cooking for 5 minutes.
- 3Stir in cumin, turmeric, salt, and pepper.
- 4Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to simmer.
- 5Cover and cook for 25-30 minutes, stirring occasionally, until lentils and sweet potatoes are tender.
- 6Stir in spinach at the end and cook until wilted. Adjust seasoning as needed.
- 7Serve warm with whole-grain bread or brown rice.