Lamb and Lentil Stew with Spinach
Method
Heat 2 tbsp extra virgin olive oil in a large saucepan over a medium heat.
Brown the lamb cubes on all sides, about 5–7 minutes. This step adds depth and locks in the juices. Once browned, remove the lamb and set it aside.
In the same saucepan, add the diced onion and minced garlic, and sauté until fragrant, about 3–4 minutes.
Stir in the ground cumin, allowing it to bloom for 1 minute.
Add the lentils and the vegetable stock, and bring the mixture to the boil. Reduce the heat to low and simmer for 30 minutes, or until the lentils are tender.
Once the lentils are soft, stir in the chopped spinach and return the browned lamb to the saucepan.
Simmer for an additional 10 minutes to allow the flavours to meld and the spinach to wilt. Adjust the seasoning with salt and freshly ground black pepper to taste.
Ladle the stew into bowls and garnish with fresh herbs such as parsley or fresh coriander, if desired.
Serve hot, with crusty bread or over a bed of quinoa for a complete, nourishing meal.
This Lamb and Lentil Stew with Spinach is a hearty, nutrient-rich meal that combines tender lamb with protein-packed lentils and fresh spinach. The cumin adds warmth, while the lentils absorb the rich flavors of the lamb and broth. It’s a perfect anti-inflammatory dish for a satisfying and healthy dinner! Slow-Cooked Lamb Shanks with Roasted Vegetables
Nutrition Facts
Per serving
