Lamb Stew with Parsnip, Lentil and Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Ancient Harvest Traditional Whole Grain Quinoa, 1 cupLamb, Australian, shoulder, blade, trimmed, 16 ozLamb, Australian, shoulder, arm, trimmed, 16 oz Lentils, 1 cupPacific Natural Foods Organic Beef Broth, 1 cup, 4 cupParsnips, 4 cup slicesCorn Starch, .13 cup 2 sprigs fresh rosemaryPaprika, 1 tbspSalt, 2 tbsp Turmeric, ground, .5 tbsp
Roughly chunk the lamb and place in a pan with the spices to sear. Add bones as well.
While the lamb is searing, peel and roughly chop the parsnips.
Once the lamb is browned on all sides, add 1/2 the broth and deglaze the pan. Add the lentils and the remaining broth and stew on medium heat for 1/2 an hour.
Remove one cup of the broth and stir the corn starch into it. Add back to the pan and stir to combine.
Add the quinoa and cook, uncovered, for 20 additional minutes, until the quinoa is cooked.
Remove the bones and rosemary branches and serve.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CELIACCHRIS.
While the lamb is searing, peel and roughly chop the parsnips.
Once the lamb is browned on all sides, add 1/2 the broth and deglaze the pan. Add the lentils and the remaining broth and stew on medium heat for 1/2 an hour.
Remove one cup of the broth and stir the corn starch into it. Add back to the pan and stir to combine.
Add the quinoa and cook, uncovered, for 20 additional minutes, until the quinoa is cooked.
Remove the bones and rosemary branches and serve.
Makes 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CELIACCHRIS.
Nutritional Info Amount Per Serving
- Calories: 425.2
- Total Fat: 12.1 g
- Cholesterol: 74.8 mg
- Sodium: 2,161.7 mg
- Total Carbs: 47.5 g
- Dietary Fiber: 7.8 g
- Protein: 31.6 g