This lamb and lentil stew is finished with lemon then served with crumbled ricotta salata or feta cheese for a perfect springtime meal. Serve with rice or, ideally, a pilaf.
Ingredients For Mediterranean Lamb And Lentil Stew Recipe
1 tablespoon Olive oil
1.5 pound Lamb shoulder arm chops, cubed, round bones reserved
1 teaspoon Salt
0.5 teaspoon Ground black pepper
1 Onion, chopped
4 Cloves garlic, minced
1 cup Lentils, picked over and rinsed
2 cup Chicken broth, or more as needed
1 can Diced Tomatoes
3 Carrots, peeled and sliced
0.5 teaspoon Dried Thyme
0.5 teaspoon Dried Sage
0.5 teaspoon Dried Basil
2 cup Coarsely chopped fresh spinach
1 Lemon, juiced and zested
Nutrition value
644
calories per serving
43 g Fat47 g Protein9 g Carbs8 g FiberOther
Current Totals
43 g Fat
47 g Protein
9 g Carbs
8 g Fiber
MacroNutrients
Carbs
9 g
Protein
47 g
Fiber
8 g
Fats
Fat
43 g
Vitamins & Minerals
Calcium
173 mg
Iron
7 mg
Vitamin A
3812 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
13 mg
Vitamin B6
0 mg
Vitamin B9
184 mcg
Vitamin B12
3 mcg
Vitamin C
45 mg
Vitamin E
2 mg
Copper
0 mcg
Magnesium
165 mg
Manganese
3 mg
Phosphorus
423 mg
Selenium
51 mcg
Zinc
7 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
