Nourishing Lamb and Lentil Stew with Sweet Potato
3 Eki 2025
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.
There’s something deeply comforting about a bowl of slow-simmered stew, especially when it’s brimming with nourishing ingredients. This lamb and lentil stew is designed to be both satisfying and wholesome, providing a balance of protein, fiber, and essential vitamins.
With tender chunks of lamb, naturally sweet potatoes, and hearty red lentils, this dish comes together in one pot, making it as convenient as it is nutritious. Gently spiced with cumin, coriander, and ginger, the flavors are warm and inviting without being overpowering.
Whether you’re preparing a meal for a cozy family dinner or looking for a nutrient-rich option during pregnancy, this stew delivers on both taste and nourishment.
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
- 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.
- 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.
- Pour in the vegetable broth, chopped tomatoes, and add the diced sweet potato and rinsed lentils. Season with a pinch of salt and pepper.
- 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.
- Stir in the fresh spinach and cook for another 2-3 minutes until it has wilted into the stew.
- Taste and adjust seasoning if necessary. Serve hot.
Tips & Substitutions
- Make it vegetarian: Swap lamb for chickpeas or extra lentils for a plant-based version.
- Batch cooking: This stew freezes well. Store in airtight containers for quick, ready-to-go meals.
- Spice variation: Add a pinch of smoked paprika or turmeric for a different flavor twist.
Nutrition (per recipe)
Calories: 1309 | Fat: 45g | Carbs: 139g | Fiber: 26g | Protein: 87g
