A deeply nourishing and flavorful one-pot meal featuring tender lamb and protein-rich red lentils, simmered in a savory broth with aromatic vegetables and Mediterranean spices. Perfect for a satisfying and healthy dinner.
*Das Bild dient nur zur Veranschaulichung und kann vom tatsächlichen Rezept abweichen (KI-generiert).*
Zutaten
- 500g lean lamb shoulder, cut into 2cm cubes
- 30ml olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 200g red lentils, rinsed
- 400g can diced tomatoes
- 1 liter low-sodium vegetable broth
- Salt and freshly ground black pepper to taste
- Juice of 1/2 lemon
- A handful of fresh parsley, chopped for garnish
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Anleitung
- 1.In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the lamb cubes with salt and pepper and brown them in batches until golden. Remove the lamb and set it aside.
- 2.Reduce the heat to medium. Add the chopped onion, carrots, and celery to the pot, sautéing for 6-8 minutes until softened and fragrant.
- 3.Add the minced garlic, ground cumin, and ground coriander. Stir and cook for one minute until the spices are aromatic.
- 4.Return the browned lamb to the pot. Stir in the rinsed red lentils, diced tomatoes, and vegetable broth. Bring the mixture to a boil.
- 5.Once boiling, reduce the heat to a low simmer. Cover the pot and cook for 40-45 minutes, or until the lamb is tender and the lentils have softened into a thick stew. Stir occasionally.
- 6.Remove from heat and stir in the fresh lemon juice. Season to taste with more salt and pepper if needed. Serve hot, garnished with fresh parsley.
Nährwertinformationen
Warum dieses Rezept
This protein-packed stew supports muscle maintenance with lamb and lentils. It's also rich in fiber for digestive health and loaded with vitamins from a variety of vegetables, making it a wholesome and balanced one-pot meal.
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