Iron-Rich Lamb and Lentil Skillet with Sweet Potato
A hearty and nutritious one-pan meal, perfect for supporting a healthy pregnancy. Tender ground lamb is paired with earthy lentils, sweet potatoes, and vibrant spinach in a light, herb-infused sauce.
1220 calories
$7 per serving
$25 min
2 servings
pregnancy-friendly, any cuisine
Ingredients
- 200g ground lamb
- 15ml olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 250g sweet potato, diced
- 1 can (240g drained) cooked lentils, rinsed
- 200ml low-sodium vegetable broth
- 100g fresh spinach
- 1 tsp ground cumin
- 1 tsp paprika
- Juice of 1/2 lemon
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- 1.Heat olive oil in a large skillet or pan over medium-high heat. Add the chopped onion and cook for 3-4 minutes until softened.
- 2.Add the ground lamb and minced garlic. Cook, breaking up the meat with a spoon, for 5-7 minutes until browned. Drain any excess fat.
- 3.Stir in the ground cumin and paprika, then add the diced sweet potato and vegetable broth. Season with a pinch of salt and pepper.
- 4.Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and let it cook for 10-12 minutes until the sweet potato is tender.
- 5.Stir in the rinsed lentils and cook for another 2-3 minutes to heat them through.
- 6.Remove the skillet from the heat. Fold in the fresh spinach until it wilts, then stir in the fresh parsley and lemon juice. Adjust seasoning if needed and serve warm.
Nutrition Information
50g
fat
98g
carbs
26g
fiber
66g
protein
Why this recipe
This dish is packed with essentials for pregnancy. Lamb and lentils provide crucial iron to prevent anemia, while sweet potatoes offer Vitamin A and spinach delivers vital folate for healthy development. A balanced, nutrient-dense meal for mother and baby.