This easy recipe packed with prenatal vitamins and nutrients – tick off folic acid, vitamins, protein and fibre – perfect for your healthy pregnancy!
Lentils are great for pregnancy nutrition – an excellent source of iron more than you’ll find in meat and eggs) they are also packed with protein, contain folic acid, lots of essential B Vitamins and plenty of fibre. And they’re cheap and easy to prepare – the humble lentil is ideal healthy food for pregnant women! The Tomatoes in this recipe will also give you a dose of Beta Carotene and Vitamin C – a fabulous combination for your healthy pregnancy diet!
Our tomato and lentil soup takes no more than a few minutes to prepare – this recipe makes a generous quantity but any leftovers can be frozen for another lunch.
2 onions, chopped
2 cloves of garlic, crushed
2 rashers of bacon chopped
1 tbsp of light olive oil
1 cup of lentils
2 cans of chopped tomatoes
3 ripe fresh tomatoes, chopped –
½ tsp of smoked paprika (more to taste)
500ml of chicken or vegetable stock
- Sauté the chopped onions and garlic in the oil over a moderate heat for a few minutes until the onion is starting to soften. Add the bacon and continue to sauté until the bacon is cooked. Add the chopped fresh tomatoes and stir over the heat until they start to collapse. Stir in the smoked paprika.
- Tip in the two cans of chopped tomatoes and stock. Bring to the boil. Add the washed lentils.
- Reduce the heat and simmer until the lentils have softened and the soup has achieved the right consistency – add more liquid if it’s too thick, simmer a little longer if it’s too runny!
- If you prefer a smooth soup you can blitz this in a food processor but it’s good left with a bit of texture. Serve with wholemeal bread for a healthy pregnancy lunch and add a swirl of crème fraiche or yogurt to make it look pretty!
Leave out the bacon and use vegetable stock for a delicious vegetarian option!