Pregnancy · Lunch
Lentil & Vegetable Soup with Wholegrain Bread
A big pot of folate and iron that reheats all week - the workhorse lunch of pregnancy.
Per serving (approx.): 420 kcal · 20 g protein · 58 g carbs · 10 g fat · 14 g fiber
Ingredients
for 2 people
- 200 gbrown or green lentils
- 2 tbspolive oil
- 1onion, diced
- 2carrots, diced
- 2celery sticks, diced
- 2garlic cloves, minced
- 400 gtinned chopped tomatoes
- 900 mlvegetable stock
- 100 gkale, chopped
- 4slices wholegrain bread, to serve
Open this recipe in the interactive app to scale servings, switch to oz and cups, and tick ingredients off as you cook.
Method
- Base. Soften onion, carrot and celery in oil; add garlic for a minute.
- Simmer. Add lentils, tomatoes and stock; simmer 25-30 minutes until tender.
- Finish. Stir in kale until wilted; season and serve with bread.
Worth knowingFreezes in portions - future-you, deep in the third trimester, will be grateful.
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