Spiced Lamb and Lentil Stew with Spinach
A hearty and aromatic one-pot stew featuring tender lamb and earthy lentils, simmered in a spiced tomato broth and finished with fresh spinach. A perfect, comforting, and nutritious meal.
1920 calories
$20 par portion
$45 min
4 portions
nut-free, any cuisine
Ingrédients
- 500g lean diced lamb
- 200g brown or green lentils, rinsed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp smoked paprika
- 400g can chopped tomatoes
- 1 liter low-sodium vegetable or lamb stock
- 150g fresh spinach
- Juice of 1/2 lemon
- Handful of fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced lamb, season with salt and pepper, and brown on all sides. Remove the lamb and set aside.
- 2.Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened.
- 3.Add the minced garlic, cumin, coriander, and paprika. Cook for 1 minute until fragrant.
- 4.Return the lamb to the pot. Add the rinsed lentils, chopped tomatoes, and stock. Bring to a boil, then reduce heat, cover, and simmer for 30-35 minutes, or until the lentils are tender and the lamb is cooked through.
- 5.Stir in the fresh spinach and cook for 2-3 minutes until it has wilted completely into the stew.
- 6.Remove from heat. Stir in the lemon juice and fresh parsley. Adjust seasoning if needed and serve hot.
Informations nutritionnelles
90g
fat
140g
carbs
48g
fiber
145g
protein
Pourquoi cette recette
This recipe is a powerhouse of nutrition, offering high-quality protein from lamb and fiber-rich lentils for digestive health. It's packed with iron, B vitamins, and antioxidants from the vegetables, creating a balanced and satisfying meal.