Lamb Stew with Parsnip, Lentil and Quinoa

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Lamb Stew with Parsnip, Lentil and Quinoa calories by ingredient
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Number of Servings: 8


    Ancient Harvest Traditional Whole Grain Quinoa, 1 cup
    Lamb, Australian, shoulder, blade, trimmed, 16 oz
    Lamb, Australian, shoulder, arm, trimmed, 16 oz
    Lentils, 1 cup
    Pacific Natural Foods Organic Beef Broth, 1 cup, 4 cup
    Parsnips, 4 cup slices
    Corn Starch, .13 cup
    2 sprigs fresh rosemary
    Paprika, 1 tbsp
    Salt, 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.

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