Hearty Mediterranean Lamb and Lentil Stew
A rich and flavorful one-pot stew combining lean ground lamb with earthy lentils, carrots, and spinach. Seasoned with aromatic Mediterranean spices like oregano and cumin, it's a deeply satisfying and nutritionally complete meal.
1050 calories
$7 per serving
$40 min
2 servings
flexitarian, any cuisine
Ingredients
- 200g lean lamb mince
- 100g dry brown or green lentils, rinsed
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 celery stick, diced
- 400g canned chopped tomatoes
- 500ml vegetable broth or water
- 100g fresh spinach
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
- 1.Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrot, and celery. Sauté for 6-8 minutes until softened and lightly golden.
- 2.Add the minced garlic, dried oregano, and ground cumin. Cook for 1 minute more until fragrant.
- 3.Increase the heat to medium-high, add the lean lamb mince, and cook, breaking it up with a spoon, until browned all over. Drain any excess fat if necessary.
- 4.Stir in the rinsed lentils, chopped tomatoes, and vegetable broth. Season with salt and pepper. Bring the mixture to a boil.
- 5.Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender and the stew has thickened.
- 6.Stir in the fresh spinach and lemon juice, cooking for 1-2 minutes until the spinach has just wilted. Adjust seasoning with salt and pepper before serving.
Nutrition Information
45g
fat
95g
carbs
38g
fiber
72g
protein
Why this recipe
This balanced meal is a nutritional powerhouse. Lean lamb provides high-quality protein and iron, while lentils add substantial plant-based protein and fiber, supporting digestive health and stable energy. It's rich in vitamins and antioxidants from a medley of vegetables.
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