A perfect recipe for pregnant women this summer!
Delicious, simple, quick and healthy!

Ingredients (serves 2) :

• 150g organic dried green lentils
• 4 organic carrots
• 3 organic sweet potatoes
• 1 organic avocado
• 3 garlic cloves
• Olive oil
• Provence herbs
• ½ organic lemon

Recipe:

1. Rinse 2/3 times, then soak the lentils for 3 or 4 hours. Re-rinse once or twice and add more water (enough to cover all the lentils).
2. Preheat oven to 180 degrees.
3. Peel and cut carrots and sweet potatoes lengthwise. Place in a large oven dish, drizzle with olive oil and sprinkle with herbes de Provence. Leave to cook for 20 minutes, then remove from the oven and toss to cook evenly. Return to the oven for a further 20/30 minutes.
4. Cook lentils for 15 minutes over medium heat, then 15 minutes over low heat. Chop the garlic cloves and add to the lentils during the last 15 minutes of cooking.
5. Once the lentils are cooked, transfer them to a bowl and leave to cool.
6. Cut an avocado into pieces and add to the lentils.
7. Add a few drops of lemon juice to the lentils.
8. Remove the vegetables from the oven and transfer to the lentil salad plate.

Enjoy your meal! 

A little extra : It's important to combine foods rich in iron (lentils, for example) with foods rich in vitamin C (sweet potatoes, lemon, etc.). This enhances the absorption and assimilation of food into the body.

Lauriane Frichment
Nutrition Coach
NutriFamily Coach

To help you prepare for your pregnancy, discover our pregnancy articles in collaboration with Medisupport.