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lunch
Lentil and Spinach Power Bowl
PostpartumMediterraneanEasyServes 235 min
Warm lentils topped with fresh spinach and a drizzle of olive oil.
This warm bowl is packed with folate and iron from both the lentils and spinach, which are essential for replenishing the mother's nutrient stores and supporting cellular repair after childbirth. The addition of fresh lemon juice provides vitamin C, maximizing how much iron her body absorbs from the plant-based sources. Walnuts offer a quick boost of omega-3s, which pass into breast milk to support the baby's rapid brain growth while giving the mother sustained, steady energy for daytime feeds.
View Nutrition Facts
One serving≈690 kcal · 33 g protein
Calories690 kcal
Protein33 g
Carbs73 g · 7.9g sugar
Fat31 g · 7.2g sat
Fiber34 g
Sodium1,513 mg
Folate613 mcg DFE
Iron9 mg
Calcium280 mg
Choline122 mg
Iodine80 mcg
Vitamin D11 IU
Vitamin B120.5 mcg
Zinc5.1 mg
from its ingredients
Ingredients
1 cup green lentils, rinsed
2 cups vegetable broth
4 cups spinach, roughly chopped
1 cup cherry tomatoes, halved
2 cloves garlic, minced
1 lemon, juiced
2 tbsp olive oil
2 oz feta cheese, crumbled
¼ cup walnuts, roughly chopped
½ tsp salt
¼ tsp black pepper
Method
- 1In a medium saucepan, combine the rinsed lentils, vegetable broth, and minced garlic. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes until lentils are tender. Drain any excess liquid.
- 2While the lentils cook, whisk together the olive oil, lemon juice, salt, and black pepper in a small bowl to make a simple dressing.
- 3Place the chopped spinach in two serving bowls. Spoon the warm cooked lentils directly over the spinach (the heat will gently wilt the greens).
- 4Top each bowl with halved cherry tomatoes, crumbled feta cheese, and chopped walnuts.
- 5Drizzle the lemon-olive oil dressing evenly over the bowls and toss gently before eating.
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