Mediterranean Lamb and Lentil Stew
A hearty and aromatic one-pot stew combining tender lamb with earthy lentils, brightened with fresh mint and lemon. A perfectly balanced and comforting flexitarian meal.
1300 calories
$4 per serving
$40 min
2 servings
flexitarian, any cuisine
Ingredients
- 200g diced lamb leg
- 150g brown or green lentils, dry
- 600ml vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 small handful fresh mint, chopped
- 1 lemon, for juice
- Salt and black pepper to taste
Instructions
- 1.Heat olive oil in a large pot over medium-high heat. Season the diced lamb with salt and pepper, then brown on all sides. Remove from the pot and set aside.
- 2.In the same pot, add the chopped onion and diced carrots. Sauté for 5-7 minutes until softened. Add the minced garlic, ground cumin, and dried oregano, cooking for 1 more minute until fragrant.
- 3.Rinse the lentils thoroughly. Add the lentils and vegetable broth to the pot, scraping up any browned bits from the bottom. Bring the mixture to a boil.
- 4.Return the browned lamb to the pot. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and the stew has thickened.
- 5.Turn off the heat. Stir in the chopped fresh mint and the juice of half a lemon. Adjust seasoning with salt and pepper to your preference.
- 6.Serve the stew hot, garnished with extra fresh mint if desired.
Nutrition Information
55g
fat
105g
carbs
30g
fiber
85g
protein
Why this recipe
This recipe provides balanced nutrition with high-quality protein and iron from lamb and abundant fiber from lentils, supporting muscle health and digestion. It is a complete, nutrient-dense meal rich in vitamins and minerals for sustained energy.
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