Mediterranean Lamb and Lentil Stew
A hearty and deeply nourishing one-pot stew featuring tender lamb, folate-rich lentils, and vibrant spinach. Seasoned with mint and lemon, it's a comforting, balanced meal perfect for supporting a healthy pregnancy.
1180 calories
$7 per serving
$45 min
2 servings
pregnancy-friendly, any cuisine
Ingredients
- 250g lean lamb shoulder or leg, diced
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 100g brown or green lentils, rinsed
- 400g can of chopped tomatoes
- 700ml low-sodium vegetable broth
- 1 teaspoon dried cumin
- 1 teaspoon dried mint
- 100g fresh spinach
- 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. Add the diced lamb and brown on all sides. Remove the lamb with a slotted spoon and set aside.
- 2.Reduce the heat to medium. Add the chopped onion and carrot to the pot and sauté for 5-7 minutes until softened.
- 3.Add the minced garlic, dried cumin, and dried mint. Cook for another minute until fragrant.
- 4.Return the browned lamb to the pot. Stir in the rinsed lentils, chopped tomatoes, and vegetable broth. Season with a pinch of salt and pepper.
- 5.Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 30-35 minutes, or until the lentils are tender and the lamb is cooked through.
- 6.Stir in the fresh spinach and cook for 2-3 minutes until it has wilted completely into the stew.
- 7.Remove from heat and stir in the fresh lemon juice. Taste and adjust seasoning with more salt and pepper if needed before serving.
Nutrition Information
48g
fat
95g
carbs
32g
fiber
78g
protein
Why this recipe
This nutritious stew is ideal for pregnancy, providing high-quality protein and iron from lamb to support fetal growth. Lentils and spinach are packed with essential folate for neural tube development, plus ample fiber for digestive health.