Name: Spiced Lamb and Lentil Tagine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 140 g Lamb leg (lean and cubed); 35 g Dry brown lentils; 5 g Extra virgin olive oil; 50 g Yellow onion (diced); 40 g Carrots (sliced); 100 g Crushed tomatoes; 250 g Water; 2 g Sea salt; 1 g Black pepper; 2 g Ground cumin; 2 g Ground ginger; 1 g Ground cinnamon; 1 g Ground turmeric; 5 g Fresh cilantro (chopped)

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

YOUR SOLIN GENERATED RECIPE

Spiced Lamb and Lentil Tagine

Tender lamb and earthy lentils slow-simmered with aromatic Moroccan spices for a fragrant and warming stew.

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NUTRITION

Protein

50.9g

Fat

19.1g

Carbs

39.4g

SERVINGS

1 serving

INGREDIENTS

140 g Lamb leg (lean and cubed)

35 g Dry brown lentils

5 g Extra virgin olive oil

50 g Yellow onion (diced)

40 g Carrots (sliced)

100 g Crushed tomatoes

250 g Water

2 g Sea salt

1 g Black pepper

2 g Ground cumin

2 g Ground ginger

1 g Ground cinnamon

1 g Ground turmeric

5 g Fresh cilantro (chopped)

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PREPARATION

1
Heat the olive oil in a heavy-bottomed pot or tagine over medium heat.
2
Add the cubed lamb and sear until browned on all sides, then remove the lamb and set it aside.
3
In the same pot, add the diced onion and carrots, sautéing for 5 minutes until softened.
4
Stir in the sea salt, black pepper, cumin, ginger, cinnamon, and turmeric, cooking for 1 minute until highly aromatic.
5
Return the lamb to the pot and add the dry lentils, crushed tomatoes, and water.
6
Bring the mixture to a gentle boil, then immediately reduce the heat to low and cover with a tight-fitting lid.
7
Simmer for 45 to 50 minutes, or until the lamb is tender and the lentils have absorbed the flavors and softened.
8
Remove from heat and garnish with fresh chopped cilantro before serving warm.