A nourishing and flavorful one-pot stew, perfect for a comforting meal. Tender lamb, earthy lentils, and a medley of root vegetables are simmered in a savory herb broth, providing a well-rounded and satisfying dish.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 300g lamb stew meat, cut into bite-sized pieces
- 100g green or brown lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large carrot, chopped
- 1 medium parsnip, chopped
- 1 celery stalk, chopped
- 600ml low-sodium vegetable broth
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 bay leaf
- 50g fresh spinach
- Juice of 1/2 lemon
- Salt and freshly ground black pepper to taste
Instructions
- 1.Heat the olive oil in a large pot or Dutch oven over medium-high heat. Pat the lamb pieces dry and season with salt and pepper. Sear the lamb until browned on all sides, then remove from the pot and set aside.
- 2.Reduce the heat to medium. Add the diced onion, carrot, parsnip, and celery to the pot. Sauté for 5-7 minutes, until the vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
- 3.Stir in the rinsed lentils, dried rosemary, dried thyme, and the bay leaf. Pour in the vegetable broth and bring the mixture to a simmer.
- 4.Return the seared lamb to the pot. Reduce the heat to low, cover, and let it simmer gently for 25-30 minutes, or until the lentils are tender and the lamb is cooked through.
- 5.Remove the pot from the heat. Stir in the fresh spinach until it wilts. Remove and discard the bay leaf.
- 6.Squeeze in the lemon juice and season with additional salt and pepper to your liking. Divide into bowls and serve hot.
Nutrition Information
Why this recipe
This recipe is exceptionally beneficial during pregnancy, rich in iron from lamb and folate from lentils, both crucial for fetal development. The high fiber content aids digestion, while the combination of protein and complex carbs provides sustained energy.
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