Beef / Pork

Lamb Stew with Parsnip, Lentil and Quinoa is for Dinner.

Lamb Stew with Parsnip, Lentil and Quinoa takes 15 minutes to prepare.

Lamb Stew with Parsnip, Lentil and Quinoa takes 60 minutes to cook.

Lamb Stew with Parsnip, Lentil and Quinoa makes 8 servings.

The ingredients for Lamb Stew with Parsnip, Lentil and Quinoa are:

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

Here is how you make Lamb Stew with Parsnip, Lentil and Quinoa:

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 servingsNumber of Servings: 8Recipe submitted by SparkPeople user CELIACCHRIS.

The nutritional information for Lamb Stew with Parsnip, Lentil and Quinoa is:

• 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

The dietary needs meet for Lamb Stew with Parsnip, Lentil and Quinoa is Gluten Free