MAURA’S RECIPES: Beef, Lentil & Quinoa Chilli
Throughout pregnancy, you’ll hear about a lot of foods to cut out of your diet. Let’s talk instead about what to add in, and what’s genuinely worth celebrating about eating well right now.
Our in-house chef, Maura, always comes back to the same two nutrients to load up on: iron and magnesium. Iron, because your blood volume is expanding fast to support your baby. Magnesium, because it’s used by nearly every process pregnancy asks of your body, from muscle function to easing stress to helping you sleep.
This Beef, Lentil and Quinoa chilli recipe is rich in iron, magnesium and protein. It is a deeply nourishing bowl for pregnancy, postpartum and beyond; and if red meat is not in your diet, you can substitute with chicken mince or black beans.
Nourishing Notes
Beef provides highly bioavailable iron and zinc, supporting energy and recovery.
Lentils and quinoa add plant-based protein, magnesium and fibre.
Red pepper brings vitamin C, which helps enhance iron absorption.
Bone broth adds collagen-rich nourishment and creates a deeply restorative meal.
Serves 4
Ingredients
500g beef mince
100g red split lentils, rinsed well
1 medium onion, finely diced
2 cloves garlic, minced
1 large red pepper, diced
1 medium courgette, diced
120g baby spinach
500ml chicken bone broth
1 x 400g tin chopped tomatoes
2 tsp smoked paprika
2 tsp cumin seeds
1 tsp ground coriander
Sea salt, to taste
Freshly ground black pepper
Serve with cooked quinoa
Method
Heat 2 tablespoons of olive oil or ghee in a large heavy-based pot. Add the onion and cook gently for 5–7 minutes until softened and sweet. Stir through the smoked paprika, cumin seeds and ground coriander. Allow the spices to bloom for 30 seconds until fragrant.
Add the garlic, red pepper and courgette. Cook for another few minutes until the vegetables begin to soften.
Add the beef mince and brown well, breaking it apart with a wooden spoon
Add the red lentils, chopped tomatoes and bone broth. Bring to a gentle simmer and cook uncovered for 30–40 minutes, until the lentils are tender and the chilli has thickened.
Stir through the baby spinach at the end until wilted.
Serve generously over warm quinoa, finishing with fresh coriander, a drizzle of extra virgin olive oil, or a spoonful of greek yogurt.
