Hearty Lamb and Lentil Stew with Mediterranean Vegetables
A robust and nutritious one-pot stew featuring tender lamb, protein-rich lentils, and a medley of colorful vegetables. Seasoned with classic Mediterranean herbs, this dish is both satisfying and supportive of stable blood sugar levels.
2650 Kalorien
$6 pro Portion
$60 Min.
4 Portionen
diabetic-friendly, any cuisine
Zutaten
- 500g lean lamb shoulder, diced
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 200g brown or green lentils, rinsed
- 800ml low-sodium vegetable broth
- 400g canned chopped tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
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Anleitung
- 1.Heat olive oil in a large pot or Dutch oven over medium-high heat. Pat the lamb cubes dry, season with salt and pepper, and brown them in batches. Remove the lamb and set aside.
- 2.Reduce the heat to medium, add the chopped onion to the pot, and sauté for 5-7 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- 3.Add the chopped bell pepper and zucchini. Cook for 5-6 minutes until they begin to soften.
- 4.Stir in the dried oregano and rosemary. Return the lamb to the pot, then add the rinsed lentils, chopped tomatoes, and vegetable broth.
- 5.Bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 40-45 minutes, stirring occasionally, until the lentils and lamb are tender.
- 6.Season the stew with salt and pepper to your preference. Serve hot, garnished with a sprinkle of fresh parsley.
Nährwertinformationen
103g
fat
160g
carbs
35g
fiber
175g
protein
Warum dieses Rezept
This recipe is excellent for diabetic-friendly diets as it combines lean protein from lamb with high-fiber lentils, which have a low glycemic index to prevent blood sugar spikes. It's packed with vitamins and antioxidants from vegetables for a balanced meal.