To all who may as yet be unaware:                                

FALL IS HERE!!  Temperature is irrelevant!

Get that colorful cardigan out and begin celebrating the autumnal weather which is so quickly approaching.

Now that the leaves are starting to turn, it’s time to make some festive soups.  Here is a delicious recipe I found for Red Lentil Soup with Lime and Spinach:

Start to Finish: 50 min

Prep: 15 min

Cook: 35 min

Ingredients:

2 cups split red lentils (or yellow split peas), picked over and rinsed several times

1 tablespoon turmeric

2 tablespoons butter, divided

1 tablespoon salt

1 large onion, finely diced

2 teaspoons ground cumin

1 teaspoon ground mustard

1 bunch chopped cilantro

Juice of 3 limes, or to taste

1 bunch of fresh spinach, chopped

4 to 6 tablespoons plain yogurt, strained (you could also use plain greek style yogurt)

Directions:

Place lentils in a soup pot with 2 1/2 quarts water, turmeric, 1 tablespoon butter and salt. Bring to a boil; lower heat and simmer, covered, until lentils are soft, about 20 minutes. Puree in a blender or food processor.

Cook onion in remaining 1 tablespoon butter with cumin and mustard over low heat until soft, about 15 minutes. Stir occasionally. Add cilantro and cook for 1 minute. Add onion mixture to soup and season with lime juice.

Just before serving, add spinach to soup and cook just until it wilts. Top with a swirl of yogurt!

Let us know how you like it, and share your favorite Fall recipes for pregnancy.

Don’t forget to send us your birth story or spread the word to be entered to win a prize!

With love,

Mona