Crazy Over Lentils

During the first trimester of my pregnancy I had an aversion to just about all of my favorite healthy foods. Once the icky feeling went away and I entered the second trimester I knew that I had to get back on track and nourish my body and my growing belly with high quality meals.

This morning I woke up to realize that we had no leftovers for lunch since Neil had made some delicious blueberry pancakes for us for dinner so I headed to the kitchen to whip something up. In my pantry I found red lentils which are full of fiber and folic acid both of which are important for a healthy pregnancy. Lentils are also energizing which is wonderful in helping fight the fatigue of pregnancy.

Red Curry Lentil and Vegetables

Serves 4

• 1 tablespoon coconut oil or canola oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 garlic cloves, minced
• 2 cups green beans, washed, trimmed and cut in half
• 1 tablespoon red curry paste
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cooked chickpeas
• 1 cup dried red lentils
• 1.5 cups vegetable broth
• 2.5 cups water
• 1 cup frozen peas
• 2 cups lightly packed baby spinach

Heat the oil in a medium heavy bottom pot over medium- high heat.  Add the onion and carrot and cook for 5-7 minutes, until tender. Stir in the garlic and green beans and cook for 3 minutes.  Stir in the curry, salt and pepper and cook for one minute.  Add the chickpeas, lentils, broth and water and bring to a boil.  Cover and reduce heat to medium and simmer for 20-25 minutes until lentils are tender.  Uncover and add the peas and cook for 2 minutes.  Add the spinach at the last minute and stir until wilted.  Season with salt and pepper to taste.

Serve with brown rice, naan or pita.

This is so good I may have eaten it for every meal today.