Hearty Lamb and Lentil Stew
A nutritious and satisfying one-pot stew featuring tender lamb, fiber-rich lentils, and a medley of vegetables in a savory herb broth. Perfectly balanced for a diabetic-friendly lifestyle and packed with Mediterranean flavors.
2360 calorías
$4 por porción
$50 min
4 porciones
diabetic-friendly, any cuisine
Ingredientes
- 500g lean lamb (from leg or shoulder), cut into 2cm cubes
- 200g brown or green lentils, rinsed
- 30ml olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 400g canned chopped tomatoes
- 800ml low-sodium vegetable broth
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Disponible para miembros NutriPro.
Instrucciones
- 1.Heat the olive oil in a large pot or Dutch oven 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 diced onion, carrots, and celery to the pot, cooking for 5-7 minutes until they begin to soften.
- 3.Stir in the minced garlic and diced bell pepper, and cook for another 2 minutes until fragrant.
- 4.Return the browned lamb to the pot. Add the rinsed lentils, chopped tomatoes, vegetable broth, rosemary, thyme, and bay leaf. Stir to combine.
- 5.Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pot and cook for 35-40 minutes, or until the lentils are tender and the lamb is cooked through.
- 6.Remove the bay leaf. Taste the stew and adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.
Información nutricional
105g
fat
160g
carbs
46g
fiber
150g
protein
Por qué esta receta
This stew is excellent for blood sugar management as it combines low-glycemic lentils, high in fiber and protein, with lean lamb. This pairing ensures a slow energy release, preventing glucose spikes and promoting lasting satiety and muscle health.