Serve this warming lamb and lentil stew with brown rice flour tortillas and a green salad or slaw on the side. The stew is delicious when garnished with dairy or non-dairy Greek yogurt and fresh mint leaves!
Ingredients
3 tablespoons
extra virgin olive oil
1 medium
onions
diced
1 teaspoons
turmeric powder
1 teaspoons
paprika
1 teaspoons
ground cumin
1 teaspoons
ground coriander
½ teaspoons
cinnamon
½ teaspoons
black pepper
¼ teaspoons
ground cardamom
1 pounds
ground lamb
¾ cups
green lentils
(or brown lentils)
6 cups
water
2 tablespoons
tomato paste
3 large
carrots
peeled and diced
2 medium
parsnips
peeled and diced
4 cups
baby spinach
2 teaspoons
Herbamare
Garnish
¼ cups
parsley
finely chopped
¼ cups
fresh mint
finely chopped
