What to Eat While Pregnant: Moroccan Lentil Soup with Sweet Potato

Daphne's been making this twist on traditional Turkish lentil soup throughout her recipe - she calls it "super nutrient-dense" and adds that "you can't f--- it up - sorry, screw it up." It's cozy and filling and, yep, super easy. Make it tonight!

What to Eat While Pregnant: Moroccan Lentil Soup with Sweet Potato
Servings: 6 Prep 5 mins Cook 30 mins Start to Finish 35 mins


  • 2 tablespoons olive oil
  • 2 medium carrots, peeled and cut into 1/8-inch rounds (about 3/4 cup)
  • 2 medium celery stalks, cut into small dice (about 3/4 cup)
  • 1 medium yellow onion, cut into small dice (about 1 cup)
  • Pinch of iodized or sea salt
  • 1/2 teaspoon chipotle pepper flakes or dried chile flakes
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon dried oregano
  • 3 garlic cloves, coarsely chopped
  • 2 cups dried red lentils
  • 1/2 medium sweet potato, peeled and cut into small dice (about 1 1/4 cups)
  • 7 cups water or vegetable or chicken stock
  • 1 cup dry white wine or 1 additional cup water/stock
  • 2 bay leaves
  • Fresh-cracked black pepper
  • Fresh chopped parsley for garnish
  • 4 Medjool dates, pitted and chopped, for garnish
  • 1 lemon, cut into wedges, for garnish

Make It

1. Heat the oil in a medium soup pot over medium heat. Add the carrots and celery and saute until softened, about 4 minutes. Add the onion, salt, pepper flakes, cumin, cinnamon, and oregano and saute 3 minutes. Add the garlic and saute until fragrant, 1 to 2 minutes, stirring constantly to prevent burning.

2. Add the lentils, sweet potato, water, wine, and bay leaves and bring to a boil. Reduce the heat to medium low and simmer, partly covered, stirring occasionally, for 20 to 30 minutes, or until the soup is creamy and the lentils and sweet potato are cooked through. As the soup cooks, skim any foam that rises to the top and discard.

3. Season to taste with salt and pepper. Remove the bay leaves. Garnish with chopped parsley, dates, and a squeeze of fresh lemon before serving.


  • To add a boost of green and tons of healthy antioxidants, stir in two cups kale, cut into ribbons (chiffonade), 10 minutes before you're done cooking, or two cups fresh baby spinach just before serving.
  • Reprinted with permission from Relish: An Adventure in Food, Style, and Everyday Fun by Daphne Oz, William Morrow Hardcover