Hearty Lamb and Lentil Stew with Spinach
A deeply nourishing and flavorful one-pot stew, perfect for expecting mothers. Tender lamb, earthy lentils, and vibrant spinach are simmered in a savory tomato and herb broth, providing essential nutrients.
2420 calories
$9 per serving
$50 min
4 servings
pregnancy-friendly, any cuisine
Ingredients
- 500g diced lamb shoulder or leg
- 200g green or brown lentils, rinsed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 400g can of chopped tomatoes
- 750ml low-sodium vegetable broth
- 200g fresh spinach
- 30ml olive oil
- 1 tsp dried oregano
- Juice and zest of 1 lemon
- Salt and black pepper to taste
Instructions
- 1.Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook for 5-7 minutes until softened and translucent.
- 2.Add the minced garlic and cook for another minute until fragrant. Add the diced lamb, season with salt and pepper, and brown on all sides.
- 3.Stir in the rinsed lentils, canned tomatoes, vegetable broth, and dried oregano. Bring the mixture to a boil.
- 4.Once boiling, reduce the heat to low, cover, and let it simmer for 35-40 minutes, or until the lentils and lamb are tender.
- 5.Stir in the fresh spinach and cook for 2-3 minutes until it has wilted completely. Remove from the heat.
- 6.Stir in the lemon juice and zest. Taste and adjust seasoning with more salt and pepper if needed before serving.
Nutrition Information
120g
fat
150g
carbs
45g
fiber
175g
protein
Why this recipe
This recipe is rich in iron from lamb and lentils to support healthy blood volume, and packed with folate from spinach, crucial for fetal development. The high fiber content aids digestion, making it a balanced and beneficial meal during pregnancy.