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Lentil & Spinach 1st Trimester Soup - soups are not only warming but also rich in essential nutrients for the first trimester of pregnancy


  • 200g dried green or brown lentils, rinsed

  • 15 ml olive oil

  • 1 onion, chopped

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 5g ground cumin

  • 5g ground coriander

  • 1.4 liters vegetable or chicken broth

  • 1 can (400g) diced tomatoes

  • 200g fresh spinach, chopped

  • Salt and pepper to taste

  • Lemon wedges for serving

  1. Instructions:

  • In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened.

  • Add minced garlic, ground cumin, and ground coriander. Sauté for an additional 1-2 minutes until fragrant.

  • Pour in the vegetable or chicken broth. Add the rinsed lentils and diced tomatoes. Bring to a boil, then reduce heat and simmer until the lentils are tender.

  • Stir in the chopped spinach and cook until wilted.

  • Season the soup with salt and pepper to taste.

  • Serve hot with a squeeze of lemon juice from wedges.

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