- 1 Diced Pack (300g) Lamb
- 1 Tablespoons (10g) Vegetable Oil
- 1 Medium Sized (160g) Leek
- 1 Medium Sized (150g) Onion
- 2 Medium Sized (160g) Carrots
- 2 Tablespoons (40g) Plain Flour
- 3 Cups (500ml) Water
- 1 Reduced Salt (7g) Stock Cube (Lamb Or Vegetable)
- 5 Large Sized (1kg) Potatoes
- ¼ Cups (40g) Red Lentils
- 1 Tins (200g) Chopped Tomatoes
- 1 Pinch (1g) Ground Black Pepper
Always check the label of each ingredient for allergy warnings.
Please note the cost per serving may now be slightly higher due to rising prices in supermarkets.
- Peel the onion, wash the leek and remove outer layer, wash the carrots and potatoes. Slice the onion, leek and carrot and dice potatoes. Rinse the lentils with cold water.
- Heat oil in a large pan then add the onions and fry for 2 minutes then add the leek and cook for a further 2 minutes. Coat the lamb in flour then add to pan and cook until it turns brown.
- Dissolve the stock cube in boiling water and add to pan with the carrots, potatoes, lentils and tomatoes
- Bring to the boil and then simmer for 30- 40 minutes until stew thickens and the vegetables are soft.
- Add black pepper to taste then serve.
Time Saver Tips
You can prepare this stew in advance and then reheat it when you want to eat it.
Cost Saver Tips
This stew is a great one for making use of leftover vegetables. You can make extra and freeze the rest and, to make it even cheaper, look out for inexpensive cuts of meat.
Tips for Kids
Let the kids help prepare vegetables – they can choose their favourites. And don't forget to chop the veg into bite-size chunks.
Based on a single serving of 510g (% of an adult's reference intake)
643 kcals (32%)
2,699 kJ (32%)
Detailed Nutritional Information
Find out about nutritional labelling
Nutrition labels on the front of packaging
- Most of the big supermarkets and many food manufacturers display nutritional information on the front of pre-packed food.
- Front of pack nutrition labels provide information on the number of grams of fat, saturated fat, sugars and salt and the amount of energy (in kJ and kcal) in a serving or portion of a recipe.
- The labels also include information about reference intakes (expressed as a percentage) which are guidelines about the approximate amount of particular nutrients and energy required for a healthy diet.
- The colour coding tells you at a glance if the food has high (red), medium (amber) or low (green) amounts of fat, saturated fat, sugars and salt.
- The more greens on the label, the healthier the choice
- Amber means neither high nor low, so you can eat foods with all or mostly ambers on the label most of the time.
- Reds on the label means the food is high in that nutrient and these are the foods we should cut down on. Try to eat these foods less often and in small amounts.
Food shopping tips
If you’re trying to decide which product to choose, check to see if there's a nutrition label on the front of the pack. This will help you to quickly assess how your choices stack up. You will often find a mixture of red, amber and green colour coding for the nutrients. So when you're choosing between similar products, try to go for more greens and ambers and fewer reds if you want to make a healthier choice.