Herbed Lamb and Puy Lentil Stew
A hearty and nourishing one-pot stew featuring iron-rich lamb and folate-packed Puy lentils, brightened with fresh mint and lemon. A perfect, balanced meal designed to support a healthy pregnancy.
1150 calorie
$8 per porzione
$40 min
2 porzioni
pregnancy-friendly, any cuisine
Ingredienti
- 250g lean lamb loin or leg, diced
- 150g dry Puy lentils, rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 100g fresh spinach
- 600ml low-sodium vegetable broth
- 15ml olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 small handful fresh mint, chopped
- Juice of 1/2 lemon
- Salt and black pepper to taste
Disponibile per i membri NutriPro.
Istruzioni
- 1.Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced lamb and cook until browned on all sides. Remove the lamb and set aside.
- 2.Reduce heat to medium, add the chopped onion, carrots, and bell pepper to the pot. Sauté for 5-7 minutes until softened. Add the minced garlic, cumin, and coriander, and cook for another minute until fragrant.
- 3.Return the lamb to the pot. Add the rinsed Puy lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender.
- 4.Stir in the fresh spinach and cook for 2-3 minutes until it has wilted completely into the stew.
- 5.Remove from heat. Stir in the fresh lemon juice and chopped mint. Season with salt and pepper to taste before serving.
Informazioni nutrizionali
42g
fat
106g
carbs
34g
fiber
78g
protein
Perché questa ricetta
This recipe is exceptionally beneficial during pregnancy, providing high-quality protein and iron from lamb to support blood volume. Folate-rich lentils are crucial for fetal development, while ample fiber from vegetables and lentils aids healthy digestion.
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