Hearty Lamb and Puy Lentil Stew with Root Vegetables
A rustic and nutritious one-pot stew featuring tender lamb, earthy Puy lentils, and sweet root vegetables. This balanced meal is perfect for a comforting and wholesome dinner.
1300 calories
$5 per serving
$45 min
2 servings
flexitarian, any cuisine
Ingredients
- 250g lean lamb leg, cubed
- 100g Puy lentils, rinsed
- 2 medium carrots (approx. 150g), diced
- 1 large parsnip (approx. 150g), diced
- 1 small fennel bulb (approx. 150g), diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 30ml olive oil
- 500ml vegetable broth
- 1 tsp dried thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 tbsp lemon juice
- Salt and black pepper to taste
Instructions
- 1.Heat 15ml of olive oil in a large pot or Dutch oven over medium-high heat. Season the lamb cubes with salt and pepper and sear until browned on all sides. Remove the lamb and set aside.
- 2.Add the remaining 15ml of olive oil to the pot. Sauté the onion, carrots, parsnip, and fennel for 5-7 minutes until they begin to soften. Add the minced garlic and dried thyme, and cook for another minute until fragrant.
- 3.Return the lamb to the pot. Add the rinsed Puy lentils, vegetable broth, rosemary sprig, and bay leaf. Bring the mixture to a boil, then reduce the heat to a low simmer.
- 4.Cover the pot and let it simmer for 25-30 minutes, or until the lentils are tender and the lamb is cooked through. The stew should be thick but still have some liquid.
- 5.Remove the bay leaf and rosemary sprig before serving. Stir in the fresh lemon juice and season with additional salt and pepper if needed. Divide between two bowls and serve hot.
Nutrition Information
53g
fat
105g
carbs
25g
fiber
85g
protein
Why this recipe
This stew is a perfectly balanced meal, rich in high-quality protein from lamb and fiber from Puy lentils, which supports muscle health and digestion. The blend of root vegetables provides essential vitamins, creating a nutritious and satisfying dish.
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