Mediterranean Lamb and Lentil Stew
A hearty and aromatic one-pot stew combining tender lamb with earthy lentils, brightened with fresh mint and lemon. A perfectly balanced and comforting flexitarian meal.
1300 Kalorien
$4 pro Portion
$40 Min.
2 Portionen
flexitarian, any cuisine
Zutaten
- 200g diced lamb leg
- 150g brown or green lentils, dry
- 600ml vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 small handful fresh mint, chopped
- 1 lemon, for juice
- Salt and black pepper to taste
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Anleitung
- 1.Heat olive oil in a large pot over medium-high heat. Season the diced lamb with salt and pepper, then brown on all sides. Remove from the pot and set aside.
- 2.In the same pot, add the chopped onion and diced carrots. Sauté for 5-7 minutes until softened. Add the minced garlic, ground cumin, and dried oregano, cooking for 1 more minute until fragrant.
- 3.Rinse the lentils thoroughly. Add the lentils and vegetable broth to the pot, scraping up any browned bits from the bottom. Bring the mixture to a boil.
- 4.Return the browned lamb to the pot. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and the stew has thickened.
- 5.Turn off the heat. Stir in the chopped fresh mint and the juice of half a lemon. Adjust seasoning with salt and pepper to your preference.
- 6.Serve the stew hot, garnished with extra fresh mint if desired.
Nährwertinformationen
55g
fat
105g
carbs
30g
fiber
85g
protein
Warum dieses Rezept
This recipe provides balanced nutrition with high-quality protein and iron from lamb and abundant fiber from lentils, supporting muscle health and digestion. It is a complete, nutrient-dense meal rich in vitamins and minerals for sustained energy.
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