A warming one-pot with plant iron, complex carbs, and beta-carotene.
Warm olive oil; soften onion, garlic, and cumin (about 5 min).
Add diced sweet potato, lentils, and 1 L stock. Simmer 20 minutes.
Stir in chickpeas; cook 5 minutes more.
Wilt in the spinach; finish with lemon.
Whole recipe totals: 1614 kcal · 95.6 g protein · 251.6 g carbs · 28.0 g fat.
Non-heme iron from lentils is better absorbed alongside vitamin C, contributed here by the sweet potato and a squeeze of lemon. Fibre from lentils, chickpeas, and sweet potato supports satiety and gut function.
Iron and folate from lentils and spinach are involved in normal red blood cell formation and oxygen transport.
Beta-carotene from sweet potato is a precursor to vitamin A, which contributes to normal immune function.
Stir in 200 g shredded chicken or 150 g browned tempeh before serving.
Use unsalted stock and season lightly at the end with lemon and herbs.
This platform provides general nutrition information and is not a substitute for medical advice, diagnosis, or treatment. Nutritional needs vary between individuals.