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Hearty Lamb and Lentil Stew with Pomegranate and Mint
Warm up with this cozy lamb and lentil stew, enriched with pomegranate and mint. Packed with nutrients and flavor, perfect for a healthy comforting meal.
Indulge in a bowl of our Hearty Lamb and Lentil Stew with Pomegranate and Mint—an exquisite fusion of flavors and textures designed to bring warmth and nourishment to your meal. This stew is not only a comfort food classic but also a powerhouse of nutrition, rich in lean protein from the lamb and fiber-packed lentils. The addition of pomegranate seeds and fresh mint introduces a refreshing twist, making each spoonful a delightful experience for your taste buds.
Lamb is a fantastic source of high-quality protein and essential nutrients like iron, zinc, and vitamin B12, which support energy levels and overall vitality. Lentils, on the other hand, are loaded with dietary fiber, promoting digestive health and keeping you satisfied for longer. The unique combination of ingredients in this stew not only ensures a well-rounded nutritional profile but also offers a burst of vibrant flavors that are both comforting and invigorating.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
1 mins
Total Time
21 mins
Servings
6
Calories
450 kcal
per serving
Cuisine
Mediterranean
Warm up with this cozy lamb and lentil stew, enriched with pomegranate and mint. Packed with nutrients and flavor, perfect for a healthy comforting meal.
Ingredients
- • boneless lamb shoulder, cut into 1-inch cubes: 1.5 pounds
- • olive oil: 2 tablespoons
- • yellow onion, diced: 1 large
- • garlic cloves, minced: 4
- • carrots, diced: 2
- • celery stalks, diced: 2
- • ground cumin: 1 teaspoon
- • ground coriander: 1 teaspoon
- • ground cinnamon: 1/2 teaspoon
- • dried oregano: 1 teaspoon
- • salt: 1 teaspoon
- • black pepper: 1/2 teaspoon
- • tomato paste: 2 tablespoons
- • low-sodium chicken broth: 4 cups
- • dried brown lentils: 1 cup
- • pomegranate seeds: 1/2 cup
- • fresh mint leaves, chopped: 1/4 cup
- • lemon juice: 2 tablespoons
Instructions
- 1 Heat the olive oil in a large pot over medium-high heat. Add the lamb cubes and sear until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
- 2 In the same pot, add the diced onion, garlic, carrots, and celery. Sauté for 5 minutes until the vegetables are softened and the onion is translucent.
- 3 Stir in the ground cumin, coriander, cinnamon, oregano, salt, and black pepper. Cook for an additional minute until the spices are fragrant.
- 4 Add the tomato paste to the pot and stir until it's evenly incorporated. Pour in the chicken broth, scraping up any brown bits from the bottom of the pot for added flavor.
- 5 Return the seared lamb to the pot and bring the mixture to a simmer. Cover and reduce the heat to low, allowing it to cook for 1 hour.
- 6 After 1 hour, add the dried lentils to the stew and continue cooking for another 30-40 minutes until the lentils are tender and the lamb is melt-in-your-mouth soft.
- 7 Stir in the pomegranate seeds, fresh mint, and lemon juice just before serving. Taste and adjust the seasoning as needed.
Serving Suggestions
- • Serve this hearty stew with a side of crusty whole-grain bread or a warm, toasted pita to soak up the rich, flavorful broth. A light, crisp salad with mixed greens, cucumber, and a lemony vinaigrette complements the stew's robust flavors perfectly. For a refreshing beverage pairing, consider a glass of lightly chilled mint tea or a citrus-infused sparkling water to enhance the meal's zestful notes.
Storage Tips
Store any leftover stew in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the stew on the stovetop over medium heat, adding a splash of water or broth if needed to reach the desired consistency. This stew also freezes well; allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
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