Hearty Lamb, Lentil, and Apricot Stew
A deeply nourishing and flavorful stew designed to support a healthy pregnancy. Tender lamb, iron-rich lentils, and sweet potatoes are gently simmered with sweet apricots and finished with a handful of fresh spinach.
1310 calories
$7 per serving
$50 min
2 servings
pregnancy-friendly, any cuisine
Ingredients
- 300g lamb stew meat, cut into 2cm cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 150g brown or green lentils, rinsed
- 1 large sweet potato (approx. 300g), peeled and cubed
- 800ml low-sodium vegetable or lamb stock
- 50g dried apricots, halved
- 100g fresh spinach
- Salt and freshly ground black pepper to taste
- Juice of half a lemon, for serving
Instructions
- 1.Heat the olive oil in a large pot or Dutch oven over medium-high heat. Pat the lamb cubes dry and season with salt and pepper. Brown the lamb in batches, then set aside.
- 2.Reduce the heat to medium, add the chopped onion to the pot, and cook for 5-7 minutes until softened. Add the minced garlic, cumin, and coriander, and cook for another minute until fragrant.
- 3.Return the lamb to the pot. Add the rinsed lentils, cubed sweet potato, and the stock. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 35-40 minutes, or until the lamb is tender and the lentils are cooked through.
- 4.Stir in the halved dried apricots and cook for another 5 minutes.
- 5.Remove the pot from the heat and stir in the fresh spinach until it wilts. Season with additional salt and pepper if needed.
- 6.Serve the stew warm in bowls, finished with a fresh squeeze of lemon juice.
Nutrition Information
41g
fat
135g
carbs
38g
fiber
82g
protein
Why this recipe
This recipe is exceptionally nutritious for pregnancy, rich in iron from lamb to support red blood cell production and folate from lentils and spinach, which is crucial for fetal neural tube development. It's a balanced meal high in fiber and protein.
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