Hearty Lamb and Lentil Stew with Sweet Potato
A deeply nourishing and flavorful stew, perfect for expecting mothers. Tender lamb, earthy lentils, and sweet potatoes are simmered in a savory broth, finished with fresh spinach and a bright squeeze of lemon. Served over fluffy quinoa for a complete, balanced meal.
1550 calories
$9 per serving
$35 min
2 servings
pregnancy-friendly, any cuisine
Ingredients
- 250g lean lamb, cubed
- 100g brown or green lentils, rinsed
- 100g quinoa
- 1 medium sweet potato (approx. 250g), peeled and diced
- 100g fresh spinach
- 1 small onion, chopped
- 2 cloves garlic, minced
- 500ml low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 lemon, juiced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- 1.Cook the quinoa according to package directions. Fluff with a fork and set aside.
- 2.Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes.
- 3.Add the minced garlic and cubed lamb. Cook until the lamb is browned on all sides. Season with cumin, oregano, salt, and pepper.
- 4.Stir in the diced sweet potato, rinsed lentils, and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils and sweet potatoes are tender.
- 5.Remove from heat and stir in the fresh spinach and lemon juice. Continue stirring until the spinach has wilted into the stew.
- 6.To serve, spoon the cooked quinoa into two bowls and top generously with the lamb and lentil stew. Garnish with fresh parsley.
Nutrition Information
54g
fat
178g
carbs
36g
fiber
102g
protein
Why this recipe
This recipe is rich in key pregnancy nutrients. Lamb and lentils provide iron and protein for baby's growth, while sweet potato offers essential Vitamin A (as beta-carotene). Spinach and lentils are packed with folate, crucial for healthy fetal development.