moroccan spiced lentils

Moroccan spiced lentils healthy pregnancy recipe

Lentils are among the foods highest in folate, which helps develop your baby’s neural tube – the makings of its brain and spinal cord – early in pregnancy, and is necessary for the production of healthy new cells, of which your baby will be building a ton.


  • 1 cup green lentils (any color will work)
  • 3/4 cup black rice
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2 Tbsp extra virgin olive oil
  • 1 1/2 tsp cumin
  • 1/2 tsp allspice
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 2 bay leaves
  • 1 cinnamon stick
  • 4 cups baby kale (any greens will work here)
  • 4 cups of water


  1. Soak lentils in water. It does not have to be for long, just pour water over the cup of lentils right before starting to make this dish and let sit until time ready to use.
  2. Saute onion in oil on low heat until translucent and golden. Add garlic and saute for another minute, or until fragrant.
  3. Add spices and black rice and cook another minute.
  4. While letting the dry rice and spices cook, drain lentils and and add to the pan.
  5. Pour 4 cups of water in and turn heat up to high. Sir up in bay leaves and cinnamon stick. Once it comes to a boil, turn head down to low and cover. Let simmer for 20 minutes.
  6. Add greens and cook covered for another 5 minutes, or until most of the water is absorbed. Remove cinnamon stick and bay leaves, and serve warm.

Image and recipe reprinted with permission from and

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