Lentil and Vegetable Curry over Quinoa

PregnancyIndian-InspiredEasyServes 240 min

A mild, warming stew of green lentils, carrots, and peas served alongside cooked quinoa.

During the late second trimester, maintaining steady blood sugar is essential, especially around the gestational diabetes screening. The combination of green lentils and quinoa delivers a powerful, comforting duo of complex carbohydrates and dietary fiber to naturally blunt sugar spikes. Spinach provides vital plant-based iron to support the mother's increased blood volume, while a fresh squeeze of lemon offers vitamin C to ensure that iron is absorbed efficiently.

View Nutrition Facts

One serving≈690 kcal · 25 g protein

Calories690 kcal

Protein25 g

Carbs81 g · 10.1g sugar

Fat32 g · 20.2g sat

Fiber24 g

Sodium1,245 mg

Folate424 mcg DFE

Iron9.3 mg

Calcium153 mg

Choline111 mg

Iodine69 mcg

Zinc4.5 mg

from its ingredients

Ingredients

½ cup quinoa, rinsed
1 tbsp olive oil
½ yellow onion, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1 tbsp fresh ginger, minced
1 tbsp curry powder
2 cups vegetable broth
½ cup green lentils, rinsed
½ tsp salt
½ can full-fat coconut milk
½ cup frozen peas
2 cups spinach, roughly chopped
½ lemon, juiced

Method

1Cook the quinoa in 1 cup of water according to package directions. Fluff with a fork and set aside.
2Heat the olive oil in a medium pot over medium heat. Add the diced onion and carrots, cooking until softened, about 5 minutes.
3Stir in the garlic, ginger, and curry powder. Cook for 1 minute until highly fragrant.
4Add the green lentils, vegetable broth, and salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
5Uncover the pot and stir in the coconut milk, frozen peas, and spinach. Simmer for another 3-5 minutes until the greens are wilted and the peas are warmed through.
6Remove the pot from the heat and stir in the lemon juice. Serve the warm lentil curry ladled over the cooked quinoa.

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