Hearty Lentil and Vegetable Soup

Great for both pregnancy and postnatal health. This stew is high in iron, fibre and protein. Perfect for any stage of your motherhood journey.

Great for batch cooking while also packing a powerful nutritional punch. What's not to love about this tasty soup?

Benefits of lentils

Lentils are a fantastic source of protein, iron and folate - all essential nutrients to support your baby's development during pregnancy, boost energy and aid in postnatal recovery.

Ingredients

• 1 tablespoon olive oil

• 1 onion, chopped

• 2 carrots, diced

• 2 garlic cloves

• 1 cup dry green or brown lentils, rinsed

• 1 tin chopped tomatoes

• 5 cups vegetable broth

• 1 teaspoon ground cumin

• salt and pepper, to taste

• 2 cups fresh spinach or kale, roughly chopped

Instructions

1. Sauté the Vegetables

Heat olive oil in a large pot over medium heat. Add onion, carrots, and garlic. Sauté for 5 minutes, until softened.

2. Add Lentils, Tomatoes, and Broth

Stir in the lentils, tinned tomatoes, vegetable broth, and cumin. Season with salt and pepper.

3. Simmer the Soup

Bring to a boil, then reduce the heat to low. Cover and let it simmer for 25–30 minutes, or until the lentils are tender.

4. Add Greens (Optional)

Stir in the spinach or kale, allowing it to wilt for 5 minutes.

5. Serve

Ladle into bowls, adjust seasoning if needed, serve with crackers or bread and enjoy!

Enjoy!

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