I love red lentils. I’m a big time bean eater anyway but red lentils have to be my absolute favorite. During my first trimester of pregnancy with Sahara, I went through some pretty temperamental dining issues. As a matter of fact, I first knew I was pregnant because of the mean burp that blew out of my face at a professional lunch meeting. Needless to say, I was pretty gassy. (Should’ve known I was having a girl!) The only things that made me feel good were select fruits and vegetables in large quantities several times throughout the day. Back then, I actually got in the groove of waking up around 3am to have my largest meal. But once I was divinely led to this soup, I was able to have a full night’s sleep. Thank You, Almighty One!  Today, I’m feeling like I could use a little refresher, and since I’m breastfeeding I don’t intend to do any major detoxing. Instead, I’m coming back to my soup. 

As a preggo Mama, I enjoyed this soup* with a big green salad and a whole avocado as well as a large glass of ice water with lots of lemon squeezed all up in it. Sounds like a plan for today, too!

*I used all natural and organic ingredients, INCLUDING the seasonings and the ice and water were spring, not tap. It was like a ritual toward my first night of restful sleep and no nausea! I had to make it special. Besides, I like to try my best whenever I can for me and my babies.

Alright, so here it is: 

Lentil Soup (Strategically Engineered to soothe my 1st trimester symptoms!)

In stock pot

  • Sauté 1 onion and 7 garlic cloves in olive oil
  • Add a little red wine vinegar and tablespoon tomato paste; sauté another minute or two
  • Add 7 cups water (spring, not tap)
  • Add 1 lb red lentils

Slowly bring to boil over medium high heat. While waiting for boil, add 

  • no salt vegetable seasoning
  • half green bell pepper, chopped 
  • a heaping tablespoon of raw honey

Once it begins to bubble and boil turn down to a simmer

  • Add cumin, 
  • turmeric, 
  • chipotle pepper powder, 
  • smoked paprika

Stir and simmer

  • Add about 2 cups fresh baby kale greens and 
  • 1/3 to 1/2 of red bell pepper chopped
  • Add salt and cayenne pepper to taste


Notes: I used loads of garlic because with the surge of hormones, yeast infections are highly likely to occur and much tougher to fight during pregnancy.

I typically make a spicier, smokier lentil soup, but I wanted a sweet/spicy flavor to address a plethora of cravings. Also, honey is a natural energizer and boy was I a sleepy/lazy bump on a log way back in those preggo days!

Go where the spirit moves you. I think i intuitively knew what would irritate me (Lord knows I was so over foods and people getting on my nerves-ugh!) and what would be a satisfactory meal, so I went with it. Do you! Eat well! Feel good!