Moroccan Lamb and Lentil Stew
A hearty and aromatic one-pot stew with tender lamb, protein-rich lentils, and a blend of warm Moroccan spices. This satisfying, diabetic-friendly meal is perfect for a nutritious dinner.
*Zdjęcie ma charakter poglądowy i może różnić się od rzeczywistego przepisu (generowane przez AI).*
2450 kalorie
$7 na porcję
$60 min
4 porcje
diabetic-friendly, any cuisine
Składniki
- 500g boneless lamb shoulder, cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 400g can chopped tomatoes
- 200g brown or green lentils, rinsed
- 1 liter low-sodium vegetable broth
- Salt and freshly ground black pepper to taste
- Fresh parsley, for garnish
Dostępne dla członków NutriPro.
Instrukcje
- 1.Heat olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes with salt and pepper, then brown them in batches. Remove the lamb and set aside.
- 2.Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes until softened. Add the garlic, cumin, coriander, turmeric, and cinnamon, cooking for 1 minute until fragrant.
- 3.Return the browned lamb to the pot. Stir in the rinsed lentils, chopped tomatoes, and low-sodium vegetable broth.
- 4.Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 45-50 minutes, or until the lamb is tender and the lentils are fully cooked.
- 5.Check for seasoning and add more salt and pepper if needed. Serve the stew hot, garnished with fresh parsley.
Informacje odżywcze
115g
fat
175g
carbs
85g
fiber
190g
protein
Dlaczego ten przepis
This recipe is ideal for managing blood sugar due to its high fiber from lentils and vegetables, which slows carb digestion. Lean lamb provides quality protein for satiety, and the spices offer anti-inflammatory benefits without added sugars or refined carbs.