Heat oil and onion in a large stockpot over medium-low for 5 minutes. Add beans, tomatoes, bouillon granules, cumin, balsamic vinegar and 4 cups water. Cover and simmer 45 minutes. Add parsnips, carrots, lentils, black pepper, sugar and remaining 2 cups water. Cover and simmer 40 minutes. Stir in spinach; cover and let steam 5 minutes.
Nutrition information per serving (2 cups): 407 calories, 13 percent fat (6 grams), 67 percent carbohydrate, 20 percent protein, 214 milligrams calcium, 24 grams fiber, 484 micrograms folic acid, 9.1 milligrams iron, 3.5 milligrams zinc.
Pork and Sweet Potatoes in a Rich Pear Sauce
This gourmet meal takes just minutes to prepare. The slightly sweet taste may help settle an upset stomach — as well as satisfy pregnancy-induced cravings. Another advantage: It’s a whole meal in one, complete with fruit!
1 teaspoon canola oil
1/2 cup chopped red onion
1/2 pound very lean pork cut for stir-fry (such as sirloin)
1 teaspoon salt
2 medium sweet potatoes (about 12–14 ounces), peeled and cut into 1/2-inch slices
1 cup pear nectar
1/4 teaspoon black pepper
1 teaspoon dried thyme
1 large red pear, quartered and seeded; cut each quarter in half
Heat oil and red onion over medium-high. Add pork chunks and salt; stir-fry 2–3 minutes, or until meat is slightly browned.
Add sweet potatoes, pear nectar, black pepper and thyme; mix well. Cover and let simmer (mixture should bubble gently) 30 minutes. Gently fold in pear chunks. Simmer uncovered 15 minutes, or until
liquid reduces by about half in volume thickens.
Nutrition information per serving (1/2 of recipe): 497 calories, 16 percent fat (9 grams), 60 percent carbohydrate, 24 percent protein, 88 milligrams calcium, 8 grams fiber, 40 micrograms folic acid, 3.5 milligrams iron, 3 milligrams zinc.