Pregnancy Health | Gleneagles Hospitals Malaysia

Why it’s pregnancy-supportive:

Beetroot and red lentils create a natural pink stew rich in folate, iron, and plant protein, all essential during pregnancy. Light seasoning keeps it safe and gentle for expectant mothers.

Ingredients

1 cup red lentils, rinsed

1 small beetroot, peeled and

grated (pink hero)

1 small carrot, diced-

1 cup spinach leavesk

1 onion, finely chopped

1 tbsp olive oil

1 tsp cumin powder

(optional, mild spice)

4 cups low-sodium

vegetable broth

Lemon wedge for serving

How to enjoy:

Heat olive oil in a pot, sauté onion until soft.
Add carrot, beetroot, and lentils; stir with cumin.
Pour in vegetable broth, simmer for 20–25 minutes until lentils are soft and stew turns pink.
Stir in spinach just before serving.
Squeeze lemon on top for freshness.

Disclaimer:
While this recipe uses nutritious ingredients, individual dietary requirements may differ. Pregnant women are advised to consult their obstetrician, dietitian, or healthcare provider before consuming this recipe, especially if they have specific medical conditions, dietary restrictions, or concerns.