Creamy Red Lentil and Carrot Stew with Coconut Milk

Introduction

In the third trimester, space in your belly often becomes limited, making smaller meals much more comfortable. This creamy stew is satisfying without feeling heavy on your stomach. The red lentils provide valuable plant-based iron, while the coconut milk adds a mild, warming touch.

Ingredients

For 2 to 3 portions you will need:

• 150 grams red lentils
• 3 medium carrots
• 1 small onion
• 1 tablespoon canola or olive oil
• 400 milliliters vegetable broth
• 200 milliliters coconut milk
• 1 teaspoon mild curry powder
• A pinch of salt and pepper
• A little fresh parsley for garnish

Instructions

1. Peel the onion and carrots and cut both into fine dice.
2. Heat the oil in a pot and sauté the diced onion until translucent.
3. Add the carrots, red lentils, and curry powder, and stir everything briefly.
4. Deglaze the mixture by pouring in the vegetable broth and coconut milk.
5. Let the stew simmer gently over medium heat for about 15 to 20 minutes until the lentils are soft.
6. Season to taste with salt and pepper, and sprinkle some fresh parsley on top before serving.

Good to know

This stew is perfect for batch cooking and can easily be frozen in individual portions. On days when your energy is low, you will always have a quick, nourishing meal ready to go. If you like, serve it with a slice of toasted whole-grain bread.

When things feel difficult

If you experience heartburn, which happens frequently towards the end of pregnancy, you can simply leave out the onion and curry powder. The carrots and lentils also taste wonderful in a very pure, mild broth. It often helps to eat several small portions spread throughout the day to relieve your stomach.

Note

If you have questions about your diet during pregnancy or experience severe discomfort, it is best to speak with your obstetrician, gynecologist, or midwife.