Easy Seasoned Lentils

Folate is essential during the early stages of pregnancy, and lentils are packed with it. Folate is crucial for cell division, which is why adequate intake is so important early on in pregnancy when the most rapid growth is occurring. Folate is also needed to prevent neural tube defects. One cup of cooked lentils (about 200g) contains more than half of your daily folate requirement (about 360mcg; you need 600mcg per day when pregnant). 

Ingredients

1 ¾ cups filtered water

½ cup brown lentils, soaked and rinsed

1 tbsp coconut oil or ghee

½ brown onion, finely diced

1 garlic clove, crushed

1 carrot, finely diced

½ cup tomatoes, chopped

1 cup celery, finely diced

1 cup baby spinach

¼ tsp turmeric powder

1 tsp nutritional yeast

¼ tsp cinnamon

salt and pepper to taste

Method

In a saucepan over medium heat, melt the coconut oil or ghee.

Add the onion, carrot and celery to the pan and cook for 5 minutes or until the onion is translucent.

Add the lentils, tomatoes and water and simmer for 30 minutes or until the lentils are soft.

Add the spice and baby spinach. Stir and cook until the liquid is absorbed and the spinach has wilted, about 5 minutes.

Serve warm. Enjoy.