A hearty and nutritious stew featuring lean lamb and protein-packed red lentils, simmered with aromatic vegetables and finished with fresh mint and lemon. A perfect one-pot meal.
Zutaten
- 500g lean lamb mince
- 200g red lentils, rinsed
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 liter low-sodium vegetable stock
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Juice of 1 lemon
- Handful of fresh mint, chopped
- Handful of fresh parsley, chopped
- Salt and freshly ground black pepper
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Anleitung
- 1.Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- 2.Add the minced garlic and dried oregano and cook for 1 minute until fragrant.
- 3.Add the lamb mince to the pot. Cook, breaking it up with a spoon, until browned all over. Drain excess fat if needed.
- 4.Stir in the rinsed red lentils and the vegetable stock. Bring the mixture to a boil.
- 5.Reduce the heat to low, cover, and let it simmer for 25-30 minutes, or until the lentils are tender and the stew has thickened.
- 6.Remove from the heat and stir in the lemon juice, fresh mint, and parsley. Season with salt and pepper to taste and serve hot.
Nährwertinformationen
Warum dieses Rezept
This recipe is exceptionally high in protein from both lean lamb and lentils, promoting muscle health and satiety. It's also rich in fiber for digestive wellness and packed with essential vitamins, making it a balanced, wholesome meal.
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