Nourishing Lamb and Lentil Stew with Sweet Potato
A hearty and flavorful one-pot stew, packed with essential nutrients for a healthy pregnancy. Tender lamb, sweet potatoes, and lentils are simmered in a gently spiced tomato broth, creating a delicious and satisfying meal.
1309 calories
$8 per serving
$35 min
2 servings
pregnancy-friendly, any cuisine
Ingredients
- 250g lean lamb leg or shoulder, cubed
- 1 large sweet potato (approx. 300g), peeled and diced
- 100g red lentils, rinsed
- 1 can (400g) chopped tomatoes
- 100g fresh spinach
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 15ml olive oil
- 400ml low-sodium vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground ginger
- 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 chopped onion and cook for 4-5 minutes until softened.
- 2.Add the cubed lamb and brown on all sides. Stir in the minced garlic, cumin, coriander, and ginger, and cook for one minute until fragrant.
- 3.Pour in the vegetable broth, chopped tomatoes, and add the diced sweet potato and rinsed lentils. Season with a pinch of salt and pepper.
- 4.Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the lentils are soft and the sweet potato is tender.
- 5.Stir in the fresh spinach and cook for another 2-3 minutes until it has wilted into the stew.
- 6.Taste and adjust seasoning if necessary. Serve hot.
Nutrition Information
45g
fat
139g
carbs
26g
fiber
87g
protein
Why this recipe
This recipe is rich in iron from lamb and folate from lentils, both crucial for fetal development and preventing anemia. Sweet potatoes provide Vitamin A for cell growth, and the high fiber content aids digestion, making this a perfectly balanced and nutritious meal.