Hearty Lamb and Lentil Stew with Spinach
A deeply nourishing and flavorful stew, perfect for expecting mothers. Tender lamb, earthy lentils, and vibrant vegetables come together in a rich, herby broth to provide essential nutrients for a healthy pregnancy.
1180 calories
$8 per serving
$40 min
2 servings
pregnancy-friendly, any cuisine
Ingredients
- 250g diced lamb shoulder
- 100g brown or green lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 cloves garlic, minced
- 600ml low-sodium vegetable broth
- 200g canned diced tomatoes
- 100g fresh spinach
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 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. Season with a pinch of salt and pepper.
- 2.Add the chopped onion and carrots to the pot. Sauté for 5-7 minutes until the onion has softened.
- 3.Stir in the minced garlic, dried rosemary, and thyme, and cook for another minute until fragrant.
- 4.Add the rinsed lentils, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat to a simmer, cover, and cook for 25-30 minutes, or until the lentils are tender.
- 5.Stir in the fresh spinach and cook for 2-3 minutes until it has wilted completely into the stew.
- 6.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
55g
fat
88g
carbs
35g
fiber
85g
protein
Why this recipe
This stew is rich in iron from lamb and folate from lentils, both crucial for fetal development. It's also packed with fiber to aid digestion and provides a great source of protein, making it a perfectly balanced and supportive meal during pregnancy.