Nourishing Lamb & Lentil Stew for Pregnancy
A hearty and deeply flavorful stew designed to support a healthy pregnancy. Tender lamb and earthy lentils are simmered with sweet carrots and apricots in a lightly spiced tomato broth, finished with nutrient-dense spinach.
1180 calories
$9 per serving
$50 min
2 servings
pregnancy-friendly, any cuisine
Ingredients
- 250g lean lamb stew meat, cut into 2cm cubes
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 100g green or brown lentils, rinsed
- 400g canned chopped tomatoes
- 600ml low-sodium vegetable broth
- 50g dried apricots, chopped
- 100g fresh spinach
- Salt and freshly ground black pepper to taste
Instructions
- 1.Pat the lamb cubes dry and season with a pinch of salt and pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Brown the lamb on all sides, then remove from the pot and set aside.
- 2.Reduce the heat to medium. Add the chopped onion and carrot to the pot, cooking for 5-7 minutes until softened. Add the minced garlic, cumin, and coriander, and cook for another minute until fragrant.
- 3.Stir in the rinsed lentils, canned tomatoes, and vegetable broth. Bring the mixture to a boil.
- 4.Return the browned lamb to the pot. Reduce the heat to low, cover, and let it simmer gently for 35-40 minutes, or until the lamb and lentils are tender.
- 5.Stir in the chopped apricots and fresh spinach. Cook for another 2-3 minutes until the spinach has wilted completely into the stew.
- 6.Taste and adjust seasoning with salt and pepper if needed. Serve hot.
Nutrition Information
48g
fat
95g
carbs
28g
fiber
85g
protein
Why this recipe
This recipe is packed with iron from lamb and folate from lentils, both crucial nutrients for fetal development and preventing anemia during pregnancy. It's a balanced, high-fiber meal that supports sustained energy and overall maternal health.
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