A hearty and nutritious one-pot stew featuring tender lean lamb, protein-rich lentils, and a vibrant mix of vegetables. This dish is simmered in a savory, low-sodium tomato and herb broth, making it a perfect, balanced meal compliant with DASH principles.
*Zdjęcie ma charakter poglądowy i może różnić się od rzeczywistego przepisu (generowane przez AI).*
Składniki
- 400g lean lamb, cut into 2cm cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 red bell pepper, diced
- 150g green or brown lentils, rinsed
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 liter low-sodium vegetable broth
- 400g can chopped tomatoes, no added salt
- 100g fresh spinach
- Juice of 1/2 lemon
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Dostępne dla członków NutriPro.
Instrukcje
- 1.Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes with pepper. Brown the lamb in batches, then set aside.
- 2.Reduce heat to medium, add the onion and carrots to the pot, and sauté for 5-7 minutes until softened. Add the garlic and bell pepper and cook for another 2 minutes until fragrant.
- 3.Stir in the cumin and oregano. Return the lamb to the pot. Add the rinsed lentils, low-sodium broth, and chopped tomatoes.
- 4.Bring the stew to a boil, then reduce the heat to low, 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 lemon juice. Cook for 2-3 minutes until the spinach has wilted. Season with a small amount of salt and more black pepper if desired.
- 6.Ladle the stew into bowls and garnish with fresh parsley before serving.
Informacje odżywcze
Dlaczego ten przepis
This recipe is ideal for a DASH diet, providing lean protein from lamb and plant-based protein from lentils to support heart health. It is packed with fiber, vitamins, and minerals from numerous vegetables, while keeping sodium and saturated fat low.
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