Tomato Lentils

If you’re looking for a meal that’s quick and easy to throw together and will nourish you and your baby during this early stage of pregnancy, reach for this recipe. These tomato lentils are delicious on their own or topped with feta cheese (pasteurised of course), grilled haloumi, chorizo, eggplant or sundried tomatoes.

| Serves 2 |

Ingredients

1 onion, finely diced

1 tbsp coconut oil, butter or ghee

4 tbsp tomato paste

3 cups water (only 2 cups if lentils have been soaked)

200g dried red lentils, soaked and rinsed

2 handfuls baby spinach

salt and pepper to taste

Toppings

2 handfuls marinated feta

180g sliced and grilled haloumi

1 chorizo, sliced and grilled

1 tbsp sundried tomatoes

½ eggplant, diced and sautéed in a little butter with salt and pepper

Method

In a saucepan, heat the oil or butter and cook onion over low-medium heat until it becomes translucent.

Add the lentils, tomato paste and water. Bring to a simmer and cook uncovered, stirring occasionally, for 10-15 minutes or until the lentils are soft. Stir through the baby spinach and season with salt and pepper.

Once the spinach has wilted, divide between two plates and serve hot with the toppings of your choice. If you are craving carbs which can be quite normal at this early stage of pregnancy, enjoy the lentils atop a slice of organic rye sourdough or wrap in warm tortillas.