Moroccan-Spiced Lamb and Lentil Stew
Ingredients
1/2 Tbsp. extra-virgin olive oil
1 1/2 pounds leg of lamb, fat trimmed, cut into 1-inch cubes
1 medium onion, sliced
2 cloves garlic, crushed
4 cups low-sodium beef stock or broth
1/2 tsp. ground ginger
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1 cup red lentils, rinsed and drained
4 cups peeled and cubed winter squash
1 small rutabaga, cubed
3/4 cup raisins
Instructions
1. In a Dutch oven or large saucepan, heat oil over medium-high heat. Add lamb and brown. Reduce heat to medium; stir in onion and garlic and sauté for 5 minutes. Add stock or broth, ginger, coriander, cumin, and turmeric. Bring to a low simmer, cover, and cook for 1 1/2 hours or until lamb is tender.
2. Stir in lentils, squash, rutabaga, and raisins.
Simmer, covered, for 20-25 minutes or until
squash and lentils are tender. Season to taste with salt and pepper.
If you have one, let your slow cooker do the work?simply combine all ingredients
and cook on low for eight to ten hours.
Health Benefits
Extra-Virgin Olive Oil: The presence of anti-inflammatory activity in olive oil might help explain why its use has been linked to heart disease prevention and improvements in people with arthritis.
Ginger: Ginger is known to reduce all symptoms associated with motion sickness and nausea. Ginger extracts have also been shown to have antioxidant, anti-inflammatory and anti-tumor effects on cells.
Turmeric: Turmeric has been shown to reduce the risk of heart disease and support the circulatory system, probably due largely to its anti-inflammatory action.
Lentils: Lentils are sky-high in fiber, a good portion of which is the heart-healthy soluble type. They’re also a great low-fat replacement for animal protein, which is often full of saturated fat.
Learn more at sprouts.com/defy.
Courtesy of Sprouts Magazine, Jan/Feb 2010
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