Back to all recipes
Pregnancy Recipe

Lunch

Lentil and feta grain bowl

A warming bowl of puy lentils, bulgur wheat, roasted vegetables and pasteurized feta with a herby dressing.

Prep
15 min
Cook
25 min
Total
40 min
Portions
2
  • Moderate
  • Pregnancy
  • Vegetarian
  • Fibre-rich
  • Iron-containing
  • High-protein
Lentil and feta grain bowl served and ready to eat

Make this recipe

Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

Swap an ingredient

Only swaps that keep this recipe pregnancy-safe are offered. Allergen information below updates when you choose one.

Ingredients

For 2 portions. Tick items as you go — nothing is changed for anyone else.

Amounts are converted from the metric original and rounded to measures you can use at home. Cups are US cups (240 ml) and oven temperatures include Fahrenheit.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

  1. Step 1. Cook the bulgur wheat according to the pack instructions, then drain and set aside.
  2. Step 2. Roast the pepper and zucchini in 1 tablespoon of olive oil at 400°F (200°C) (fan 180°C) for 20 minutes.
  3. Step 3. Warm the lentils gently in a saucepan.
  4. Step 4. Mix the bulgur, lentils and roasted vegetables together in a large bowl.
  5. Step 5. Whisk the remaining olive oil with the lemon juice and parsley, then stir through.
  6. Step 6. Top with crumbled feta and serve warm or cold.

Allergens for your selection

  • Contains: Milk
  • Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.