A deeply nourishing and flavorful one-pot stew, perfect for expectant mothers. Tender lamb and earthy lentils are simmered with vegetables in a savory tomato broth, creating a comforting meal packed with essential nutrients.
Ingredients
- 450g lean lamb stew meat, cubed
- 200g brown or green lentils, rinsed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 400g canned chopped tomatoes
- 1 liter low-sodium vegetable broth
- 150g fresh baby spinach
- 30ml olive oil
- 1 tsp dried oregano
- 1 tsp ground cumin
- Juice of 1/2 lemon
- Salt and black pepper to taste
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Instructions
- 1.Heat olive oil in a large pot over medium-high heat. Season the lamb cubes with salt and pepper, then brown them in batches. Remove the lamb and set it aside.
- 2.Reduce heat to medium, add the onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for 1 more minute.
- 3.Return the lamb to the pot. Stir in the dried oregano and cumin to coat everything.
- 4.Add the rinsed lentils, canned tomatoes, and vegetable broth. Bring to a boil, then reduce heat, cover, and let it simmer gently.
- 5.Cook for 40-45 minutes, or until the lentils are tender and the lamb is soft.
- 6.Stir in the fresh spinach and cook for 2-3 minutes until wilted. Remove from the heat.
- 7.Squeeze in the lemon juice and adjust seasoning with salt and pepper to taste before serving.
Nutrition Information
Why this recipe
This recipe is exceptionally beneficial during pregnancy, providing high-quality protein and easily absorbed iron from lamb to support blood volume. Lentils offer crucial folate for fetal development, plus plant-based protein and fiber for digestive health.
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