A wholesome and flavorful pregnancy-friendly meal, featuring tender ground lamb and iron-rich lentils baked inside a nutritious sweet potato, brightened with a hint of lemon.
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Malzemeler
- 2 large sweet potatoes (approx. 500g total)
- 200g lean ground lamb
- 100g cooked brown or green lentils
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 50g fresh spinach
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Juice of 1/2 lemon
- Salt and black pepper to taste
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Talimatlar
- 1.Preheat your oven to 200°C. Thoroughly wash the sweet potatoes, pierce the skin a few times with a fork, and bake directly on the oven rack for 40-45 minutes, or until soft to the touch.
- 2.While the potatoes are baking, heat the olive oil in a large pan over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened and fragrant.
- 3.Add the ground lamb to the pan. Use a spoon to break it apart and cook for 5-7 minutes until fully browned. Carefully drain off any excess fat from the pan.
- 4.Stir in the diced red bell pepper, ground cumin, and ground coriander. Cook for another 5 minutes, allowing the pepper to soften.
- 5.Add the cooked lentils and fresh spinach to the pan. Stir continuously until the spinach has completely wilted. Season the mixture with salt and pepper to your preference.
- 6.Once the sweet potatoes are cooked, carefully remove them from the oven. Slice them in half lengthwise and gently fluff the inside flesh with a fork.
- 7.Divide the lamb and lentil mixture evenly, generously stuffing it into the sweet potato halves. Squeeze fresh lemon juice over the top just before serving for a bright finish.
Besin Bilgileri
Bu tarifi neden seçmelisin
This recipe is exceptionally nutritious for pregnancy, providing lean protein and iron from lamb for baby's growth and maternal energy. It's rich in folate and fiber from lentils and sweet potatoes, crucial for fetal development and digestive health.
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