A warming and nutritionally dense stew featuring tender lamb mince, earthy Puy lentils, and sweet root vegetables, all brought together with aromatic Middle Eastern spices. This flexitarian dish offers a perfect balance of plant and animal-based nutrients.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 250g lean lamb mince
- 100g Puy lentils, rinsed
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 large parsnip, diced
- 750ml low-sodium vegetable stock
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- 70g kale, tough stems removed and chopped
- 2 tbsp fresh mint, chopped
- Salt and freshly ground 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 cook for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
- 2.Add the lamb mince to the pot, breaking it up with a spoon. Cook until browned all over. Drain any excess fat if necessary.
- 3.Stir in the ground cumin, coriander, and cinnamon, and cook for one minute to toast the spices. Season with a pinch of salt and pepper.
- 4.Add the diced carrot, parsnip, rinsed Puy lentils, and vegetable stock to the pot. Bring to a boil, then reduce the heat to a low simmer.
- 5.Cover the pot and let it simmer for 25-30 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking.
- 6.Stir in the chopped kale and fresh mint. Cook for another 2-3 minutes until the kale has wilted. Taste and adjust seasoning with salt and pepper as needed before serving.
Nutrition Information
Why this recipe
This recipe is packed with high-quality protein from lamb and fiber from lentils and vegetables, promoting satiety and digestive health. It's a balanced, nutrient-dense meal rich in iron, B vitamins, and antioxidants from the spices and greens.
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