Hearty Lamb and Lentil Stew with Spinach
A deeply nourishing and flavorful stew, perfect for expectant mothers. Tender lamb, earthy lentils, and vibrant spinach are simmered in a savory tomato broth, providing a powerhouse of essential nutrients for a healthy pregnancy.
1240 calories
$6 per serving
$45 min
2 servings
pregnancy-friendly, any cuisine
Ingredients
- 250g diced lamb (leg or shoulder)
- 100g brown or green lentils, rinsed
- 400g canned chopped tomatoes
- 150g fresh spinach
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 500ml low-sodium vegetable stock
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- 1.Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the diced lamb with salt and pepper, add it to the pot, and brown on all sides. Remove the lamb and set aside.
- 2.Reduce the heat to medium. Add the chopped onion and sauté for 5-7 minutes until soft and translucent. Add the minced garlic, dried oregano, and cumin, and cook for one more minute until fragrant.
- 3.Return the browned lamb to the pot. Stir in the rinsed lentils, chopped tomatoes, and vegetable stock. Bring the mixture to a boil.
- 4.Once boiling, reduce the heat to low, cover the pot, and let it simmer for 30-35 minutes, or until the lentils are tender and the lamb is cooked through.
- 5.Stir in the fresh spinach and cook for 2-3 minutes, just until it has wilted into the stew.
- 6.Remove the pot from the heat. Stir in the fresh lemon juice and adjust the seasoning with more salt and pepper if needed. Serve hot.
Nutrition Information
64g
fat
90g
carbs
26g
fiber
84g
protein
Why this recipe
This recipe is exceptionally beneficial during pregnancy, offering high levels of iron from lamb and lentils to support blood volume, and folate from lentils and spinach to aid fetal development. It's a balanced, protein-rich meal that supports overall health.
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