Spiced Lamb and Lentil Stew
A hearty and aromatic stew featuring lean lamb, earthy lentils, and roasted root vegetables. It's a deeply satisfying and nutritionally balanced one-pot meal, perfect for a wholesome dinner.
1750 calories
$3 per serving
$55 min
4 servings
low-calorie, any cuisine
Ingredients
- 400g lean lamb mince
- 150g green or Puy lentils, rinsed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 medium parsnips, diced
- 2 celery stalks, chopped
- 400g can chopped tomatoes
- 750ml low-sodium vegetable stock
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- Salt and black pepper to taste
- Fresh parsley, for garnish
Instructions
- 1.Preheat oven to 200°C. On a baking tray, toss the diced carrots and parsnips with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes until tender and lightly caramelized.
- 2.While the vegetables roast, heat 1 tbsp of olive oil in a large pot over medium heat. Add the onion and celery, and sauté for 5-7 minutes until softened.
- 3.Add the minced garlic, cumin, coriander, and turmeric. Cook for 1 minute until fragrant.
- 4.Increase the heat, add the lamb mince, and cook until browned, breaking it up with a spoon.
- 5.Stir in the rinsed lentils, chopped tomatoes, and vegetable stock. Season with salt and pepper.
- 6.Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until the lentils are tender.
- 7.Stir the roasted root vegetables into the stew. Serve hot, garnished with fresh parsley and an optional squeeze of lemon juice.
Nutrition Information
17g
fat
42g
carbs
12g
fiber
31g
protein
Why this recipe
This recipe is packed with high-quality protein from lean lamb and fiber from lentils and root vegetables, promoting satiety and digestive health. The blend of spices offers anti-inflammatory benefits, creating a truly nutritious and balanced meal.
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