Pregnancy-Friendly Lentil & Sweet Potato Stew

There's something deeply comforting about a pot of lentils simmering low and slow, especially on a day when cooking needs to be simple. This stew leans on pantry staples — red lentils, sweet potatoes, canned tomatoes — for a meal that practically makes itself.

Red lentils bring plant-based protein and fiber, while sweet potatoes and carrots add natural sweetness along with beta-carotene. Fresh spinach stirred in at the end contributes folate, a nutrient many people pay closer attention to during pregnancy, and the warming cumin and turmeric give the broth real depth without any heaviness.

Ladle it over brown rice or alongside whole-grain bread for a filling dinner that also reheats well the next day. Freeze portions in individual containers for an easy reheated lunch later in the week, since the flavors only deepen after a day or two in the fridge.