A hearty and nourishing one-pot stew packed with iron-rich lamb, folate-dense lentils, and vitamin-rich sweet potatoes. This comforting meal is perfectly balanced and especially beneficial during pregnancy.
*L’image est à titre d’illustration et peut différer de la recette réelle (générée par IA).*
Ingrédients
- 250g diced lamb leg or loin
- 150g red lentils, rinsed
- 1 large sweet potato (approx. 300g), peeled and cubed
- 100g fresh spinach
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 15g fresh ginger, grated
- 2 tbsp olive oil
- 700ml low-sodium vegetable broth
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1 lemon, juice and zest
- Salt and black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Heat the olive oil in a large pot over medium-high heat. Season the lamb with salt and pepper, then brown on all sides. Remove the lamb and set aside.
- 2.Reduce heat to medium. Sauté the chopped onion in the same pot for 5-7 minutes until soft. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.
- 3.Stir in the cumin, coriander, and turmeric, toasting the spices for 30 seconds.
- 4.Add the diced sweet potato, rinsed red lentils, and vegetable broth. Bring to a boil, then reduce the heat to a simmer.
- 5.Return the browned lamb to the pot. Cover and simmer for 20-25 minutes, until the lentils are soft and the sweet potatoes are tender.
- 6.Stir in the fresh spinach and cook for 2-3 minutes until it has wilted completely.
- 7.Remove from heat. Stir in the fresh lemon juice and zest. Adjust seasoning with salt and pepper to taste before serving.
Informations nutritionnelles
Pourquoi cette recette
This recipe is exceptionally nutritious for pregnancy, providing essential iron and B12 from lamb to support blood health. Lentils and spinach offer a fantastic source of folate, vital for fetal development, while sweet potatoes add fiber and Vitamin A.
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