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

Instructions

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.

Tips & Substitutions

• Make it vegetarian: Swap the lamb for hearty mushrooms or eggplant and increase the lentils slightly.
• Boost the flavor: Add a splash of balsamic vinegar or a pinch of smoked paprika for extra depth.
• Meal prep friendly: This stew tastes even better the next day — store in the fridge for up to 3 days or freeze for later.

Nutrition

Calories: 1150 kcal (per entire recipe)

• Fat: 42g
• Carbohydrates: 106g
• Fiber: 34g
• Protein: 78g