Hearty Lamb and Lentil Stew for Pregnancy
A deeply nourishing and flavorful one-pot stew, perfect for expectant mothers. Tender lamb and earthy lentils are simmered with vegetables in a savory tomato broth, creating a comforting meal packed with essential nutrients.
1990 calories
$4 per serving
$60 min
4 servings
pregnancy-friendly, any cuisine
Ingredients
- 450g lean lamb stew meat, cubed
- 200g brown or green lentils, rinsed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 400g canned chopped tomatoes
- 1 liter low-sodium vegetable broth
- 150g fresh baby spinach
- 30ml olive oil
- 1 tsp dried oregano
- 1 tsp ground cumin
- Juice of 1/2 lemon
- Salt and black pepper to taste
Instructions
- 1.Heat olive oil in a large pot over medium-high heat. Season the lamb cubes with salt and pepper, then brown them in batches. Remove the lamb and set it aside.
- 2.Reduce heat to medium, add the onion, carrots, and celery to the pot. Sauté for 5-7 minutes until softened. Add the minced garlic and cook for 1 more minute.
- 3.Return the lamb to the pot. Stir in the dried oregano and cumin to coat everything.
- 4.Add the rinsed lentils, canned tomatoes, and vegetable broth. Bring to a boil, then reduce heat, cover, and let it simmer gently.
- 5.Cook for 40-45 minutes, or until the lentils are tender and the lamb is soft.
- 6.Stir in the fresh spinach and cook for 2-3 minutes until wilted. Remove from the heat.
- 7.Squeeze in the lemon juice and adjust seasoning with salt and pepper to taste before serving.
Nutrition Information
23g
fat
38g
carbs
8g
fiber
36g
protein
Why this recipe
This recipe is exceptionally beneficial during pregnancy, providing high-quality protein and easily absorbed iron from lamb to support blood volume. Lentils offer crucial folate for fetal development, plus plant-based protein and fiber for digestive health.