A deeply nourishing and flavorful one-pot stew, perfect for pregnancy. This dish combines iron-rich lamb, folate-packed lentils, and vitamin C-rich tomatoes and lemon for a complete, satisfying meal.
*L’image est à titre d’illustration et peut différer de la recette réelle (générée par IA).*
Ingrédients
- 400g lean lamb shoulder or leg, cut into 2cm cubes
- 200g brown or green lentils, rinsed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 liter low-sodium vegetable or chicken broth
- 400g canned diced tomatoes
- 200g fresh spinach
- 1 lemon (zest and juice)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped for garnish
Disponible pour les membres NutriPro.
Instructions
- 1.Heat the olive oil in a large pot or Dutch oven over medium-high heat. Pat the lamb cubes dry and season with salt and pepper. Sear the lamb in batches until browned on all sides. Remove 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 and dried oregano, cooking for another minute until fragrant.
- 4.Stir in the rinsed lentils, canned tomatoes, and the seared lamb. Pour in the broth and bring the stew to a boil.
- 5.Reduce the heat to low, cover, and let it simmer for 35-40 minutes, or until the lentils are tender and the lamb is cooked through.
- 6.Stir in the fresh spinach, lemon zest, and lemon juice. Cook for another 2-3 minutes until the spinach has wilted.
- 7.Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley.
Informations nutritionnelles
Pourquoi cette recette
This recipe is exceptionally beneficial during pregnancy, providing essential iron from lamb, and plant-based iron, fiber, and crucial folate from lentils and spinach. The tomatoes and lemon (Vitamin C) enhance iron absorption, supporting healthy fetal development.
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