Slow-Cooked Hearty Lamb and Root Vegetable Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Hearty Lamb and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Hearty Lamb and Root Vegetable Stew

Savor the rich flavors of tender, slow-cooked lean lamb melded with earthy root vegetables and a subtle hint of tomato. This hearty stew is crafted for warmth and nourishment, delivering a balanced blend of robust protein and satisfying vegetables in every spoonful.

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NUTRITION

460kcal
Protein
35.4g
Fat
16g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Lamb Leg

100 grams Carrots

100 grams Parsnips

50 grams Celery

50 grams Chickpeas

1 tablespoon Tomato Paste

1 cup Low-Sodium Broth

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

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PREPARATION

  • 1

    Cut the lean lamb into 1-inch cubes. Pat dry and season lightly with salt and pepper if desired.

  • 2

    Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides for about 5 minutes to develop flavor.

  • 3

    While the lamb browns, peel and dice carrots, parsnips, and celery into uniform chunks.

  • 4

    Add the chopped vegetables to the pot and stir to combine with the lamb. Allow them to soften for 2-3 minutes.

  • 5

    Stir in the tomato paste and then pour in the low-sodium broth. Add the chickpeas and rosemary sprigs.

  • 6

    Bring the mixture to a simmer, then reduce the heat to low. Cover and let the stew cook gently for 1.5 to 2 hours, until the lamb is tender and the flavors meld together.

  • 7

    Check seasoning and adjust salt and pepper as needed. Remove rosemary sprigs before serving.

  • 8

    Serve hot in a bowl, enjoying a hearty and nourishing stew perfect for any meal.

Slow-Cooked Hearty Lamb and Root Vegetable Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Slow-Cooked Hearty Lamb and Root Vegetable Stew

YOUR SOLIN GENERATED RECIPE

Slow-Cooked Hearty Lamb and Root Vegetable Stew

Savor the rich flavors of tender, slow-cooked lean lamb melded with earthy root vegetables and a subtle hint of tomato. This hearty stew is crafted for warmth and nourishment, delivering a balanced blend of robust protein and satisfying vegetables in every spoonful.

NUTRITION

460kcal
Protein
35.4g
Fat
16g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Lamb Leg

100 grams Carrots

100 grams Parsnips

50 grams Celery

50 grams Chickpeas

1 tablespoon Tomato Paste

1 cup Low-Sodium Broth

1 teaspoon Olive Oil

2 sprigs Fresh Rosemary

PREPARATION

  • 1

    Cut the lean lamb into 1-inch cubes. Pat dry and season lightly with salt and pepper if desired.

  • 2

    Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Brown the lamb cubes on all sides for about 5 minutes to develop flavor.

  • 3

    While the lamb browns, peel and dice carrots, parsnips, and celery into uniform chunks.

  • 4

    Add the chopped vegetables to the pot and stir to combine with the lamb. Allow them to soften for 2-3 minutes.

  • 5

    Stir in the tomato paste and then pour in the low-sodium broth. Add the chickpeas and rosemary sprigs.

  • 6

    Bring the mixture to a simmer, then reduce the heat to low. Cover and let the stew cook gently for 1.5 to 2 hours, until the lamb is tender and the flavors meld together.

  • 7

    Check seasoning and adjust salt and pepper as needed. Remove rosemary sprigs before serving.

  • 8

    Serve hot in a bowl, enjoying a hearty and nourishing stew perfect for any meal.