Ingredients

• 250g lean lamb, diced
• 100g brown or green lentils, rinsed
• 15ml olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 200g canned chopped tomatoes
• 500ml low-sodium vegetable broth
• 100g fresh spinach
• 5g ground cumin
• 5g ground coriander
• 15ml fresh 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 and sauté for 3–4 minutes until softened.
2. Add the diced lamb and cook until browned on all sides. Stir in the minced garlic, ground cumin, and ground coriander, and cook for another minute until fragrant.
3. Pour in the vegetable broth, chopped tomatoes, and rinsed lentils. Add the diced carrot. Stir everything together and bring to a boil.
4. Reduce the heat to low, cover the pot, and let it simmer for 25–30 minutes, or until the lentils are tender and the lamb is cooked through.
5. Stir in the fresh spinach and cook for 2–3 minutes until it has wilted into the stew.
6. Remove from the heat. Stir in the fresh lemon juice and season with salt and pepper to your preference before serving.

Tips & Substitutions

• Make it vegetarian: Swap lamb for extra lentils or chickpeas and add more vegetables like zucchini or mushrooms.
• Batch cook for convenience: This stew freezes beautifully — store in individual portions for quick, healthy meals.
• Flavor boost: Add a pinch of smoked paprika or chili flakes for a gentle kick and extra depth.

Nutrition

Calories: 1235 kcal per batch

• Fat: 55g
• Carbohydrates: 90g
• Fiber: 40g
• Protein: 95g

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