Hearty Lamb and Lentil Stew with Spinach
A comforting and nutrient-dense stew, rich in iron, folate, and protein, making it an ideal meal during pregnancy. The combination of tender lamb and earthy lentils is simmered with aromatic spices for a deeply satisfying dish.
1235 calories
$10 per serving
$40 min
2 servings
pregnancy-friendly, any cuisine
Ingredients
- 250g lean lamb, diced
- 100g brown or green lentils, rinsed
- 15ml olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 200g canned chopped tomatoes
- 500ml low-sodium vegetable broth
- 100g fresh spinach
- 5g ground cumin
- 5g ground coriander
- 15ml fresh lemon juice
- Salt and black pepper to taste
Instructions
- 1.Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- 2.Add the diced lamb and cook until browned on all sides. Stir in the minced garlic, ground cumin, and ground coriander, and cook for another minute until fragrant.
- 3.Pour in the vegetable broth, chopped tomatoes, and rinsed lentils. Add the diced carrot. Stir everything together and bring to a boil.
- 4.Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender and the lamb is cooked through.
- 5.Stir in the fresh spinach and cook for 2-3 minutes until it has wilted into the stew.
- 6.Remove from the heat. Stir in the fresh lemon juice and season with salt and pepper to your preference before serving.
Nutrition Information
55g
fat
90g
carbs
40g
fiber
95g
protein
Why this recipe
This recipe is exceptionally healthy for pregnancy, providing essential iron from lamb and plant-based iron from lentils. It's rich in folate from lentils and spinach, crucial for fetal development, and packed with fiber to support digestive health.