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
- 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.