Hearty Mediterranean Lamb & Red Lentil Stew
A warming and nutrient-dense stew featuring tender lamb, earthy red lentils, and vibrant vegetables, brightened with fresh dill and lemon. A perfect one-pot meal.
1760 calories
$6 par portion
$45 min
4 portions
nut-free, any cuisine
Ingrédients
- 400g lean lamb shoulder or leg, cubed
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 200g red lentils, rinsed
- 1.2 liters low-sodium vegetable stock
- 1 teaspoon dried oregano
- 100g fresh spinach
- Juice of 1 lemon
- 1 small bunch fresh dill, chopped
- Salt and black pepper to taste
Disponible pour les membres NutriPro.
Instructions
- 1.Pat the lamb cubes dry and season with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb on all sides, then remove and set aside.
- 2.To the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Add the minced garlic and dried oregano and cook for another minute until fragrant.
- 3.Return the lamb to the pot. Add the rinsed red lentils and the vegetable stock. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 25-30 minutes, or until the lentils are tender and the lamb is cooked through.
- 4.Stir in the fresh spinach and cook for 2-3 minutes until it wilts.
- 5.Remove from heat. Stir in the lemon juice and fresh dill. Season with additional salt and pepper to taste before serving.
Informations nutritionnelles
62g
fat
152g
carbs
44g
fiber
130g
protein
Pourquoi cette recette
This balanced one-pot meal is rich in high-quality protein from lamb and fiber from lentils, promoting satiety and digestive health. It's packed with vitamins and minerals from vegetables, making it a highly nutritious and restorative dish.