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Pregnancy-Friendly Lentil & Sweet Potato Stew

A cozy, one-pot stew of red lentils, sweet potatoes, and carrots simmered with cumin and turmeric, finished with a handful of wilted spinach.

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

  1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until fragrant.
  2. Add cubed sweet potatoes and carrots, cooking for 5 minutes.
  3. Stir in cumin, turmeric, salt, and pepper.
  4. Add lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to simmer.
  5. Cover and cook for 25-30 minutes, stirring occasionally, until lentils and sweet potatoes are tender.
  6. Stir in spinach at the end and cook until wilted. Adjust seasoning as needed.
  7. Serve warm with whole-grain bread or brown rice.