How can I make this recipe ahead of time or store leftovers?

This stew stores very well. Allow it to cool completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. For meal prep, you can cook the stew up to Step 3 and add the spinach, mint, and lemon juice fresh when reheating for best flavor.

Can I use a different type of lentil if I don’t have Puy lentils?

Yes, you can substitute green or brown lentils for Puy lentils. They have a similar texture and earthy flavor, though they may cook slightly faster—start checking for doneness after 20 minutes. Avoid red lentils, as they break down too much and will make the stew mushy.

What makes this stew nutritionally supportive during pregnancy?

The dish is rich in iron from the lean lamb and lentils, which supports increased blood volume during pregnancy. The lentils also provide folate, essential for fetal development, while spinach adds extra iron and vitamin C. The lemon juice enhances iron absorption, and the recipe uses minimal sodium and healthy fats for balanced, nutrient-dense nourishment.

Herbed Lamb and Puy Lentil Stew

Name: Herbed Lamb and Puy Lentil Stew
Prep time: 40
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: en
Ingredients: 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

Instrukcje

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.

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