Lamb, Lentil and Sweet Potato Hotpot
Who says budget meals can’t taste amazing? Our delicious Lamb and Lentil hotpot begs to differ!
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NutritionPer Serving
- Calories378
- Fat8.4g
- Saturates3.3g
- Carbs44g
- Sugars20g
- Protein25g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
We’ve taken our classic hotpot and made it a bit more budget-friendly without skimping on taste.
By pairing tender lamb with handy tinned lentils, we’ve managed to come up with a dish that’s comforting and convenient in equal measure. The lentils soak up the sweet and spicy sauce beautifully, giving the lamb a little helping hand, while also packing in protein and fibre. Moroccan Ras el Hanout adds those fragrant, warming flavours that make your kitchen smell amazing, and the sweet potato makes for a beautifully crisp topping!
It’s a hearty, flavour-packed meal that proves you don’t need to compromise on nutrition, taste, or your budget.
What diets is this Lamb, Lentil and Sweet Potato Stew suitable for?
This Lamb, Lentil and Sweet Potato Stew is suitable for dairy-free diets, and it can easily be made gluten-free. If you’re cooking for someone with a gluten intolerance, just be sure to swap out the following ingredients for suitable versions:
- Stock
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Lamb, Lentil and Sweet Potato Stew?
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This Lamb, Lentil and Sweet Potato Stew is dead easy to make, all you’ll need equipment-wise is an ovenproof dish. As for the ingredients, you’ll find everything on your local supermarket shelves.
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How many calories are in this Lamb, Lentil and Sweet Potato Stew?
There are only 378 calories in one serving of this Lamb, Lentil and Sweet Potato, which means it falls into our Everyday Light category. These are all dishes under 400 calories, ideal for when you’re after a lighter bite (just like the category name suggests!), and they fit with diet plans like Weight Watchers if you’re calorie counting.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly. You can read more about these recommendations on the NHS website.
Step 1
Place a non-stick frying pan over a medium to high heat, and spray with low-calorie cooking spray.
Step 2
Season the lamb, and when the pan is hot, add the lamb and fry for a minute or two — until all sides are browned. Then remove from the pan and put to one side.
Step 3
Lower the heat, spray the pan with a little more low-calorie cooking spray, then add the onions, carrots, and garlic.
Step 4
Cook for 5 minutes — until the onions have softened.
Step 5
Add the lamb back to the pan, then stir in the Ras el Hanout, tomato puree, chopped tomatoes, and stock. Bring to a boil, then cover with a tight fitting lid, and reduce the heat to a simmer. Cook for 15 minutes, until the carrots are soft and the lamb is cooked throughout. Preheat the oven to 180°C fan.
Step 6
Stir in the lentils, honey, and lemon juice. If you think the hotpot is too saucy, continue simmering — uncovered — for another 5-10 minutes, to reduce the sauce and thicken.
Step 7
Stir in the fresh herbs, and season the lamb with salt and black pepper if needed.
Step 8
Spray the top with low-calorie cooking spray and sprinkle over a little salt and pepper. Place the hotpot on a baking tray to avoid spillages, and place in the oven. Cook for 35-45 minutes until the sweet potato is cooked and golden brown. Serve!
What could I serve with Lamb, Lentil and Sweet Potato Stew?
Lamb, Lentil and Sweet Potato Stew is delicious with a side of steamed vegetables, or you could serve these with lots of different slimming-friendly options! Here are some ideas:
How do you know when Lamb, Lentil and Sweet Potato Stew is cooked?
You can tell Lamb, Lentil and Sweet Potato Stew is cooked when the lamb is cooked through, and the sweet potato is golden brown. This should take around 1 hour and 10 minutes in total.
As per UK food safety guidelines, always cook food until it reaches 75ºC and stays at that temperature for at least two minutes. This is to keep you and whoever it is you’re cooking for safe.
How long can you keep Lamb, Lentil and Sweet Potato Stew in the fridge?
Once you’ve served up your Lamb, Lentil and Sweet Potato Stew, ideally you should eat it within 4 hours.
If you do hang onto any leftovers, be sure to refrigerate them in an air-tight container with a lid. You can store Lamb, Lentil and Sweet Potato Stew in the fridge for approximately 3 days or so.
Can I freeze Lamb, Lentil and Sweet Potato Stew?
Yes, you can! This recipe can be frozen after baking, just remember to do the following:
- Freeze it as soon as it’s cold enough.
- Use a container suitable for freezing.
- Don’t forget to add a label reminding you what it is, and on what date you put it in the freezer!
How do I reheat Lamb, Lentil and Sweet Potato Stew?
From chilled: Place in a microwave-proof container with loosely fitting lid, and heat for 4-7 minutes — until piping hot.
From frozen: Allow to defrost fully, then heat covered in the microwave for 3-5 minutes. Give it a good stir. Cook for a further 5-7 minutes, until piping hot.
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Lamb, Lentil and Sweet Potato Hotpot
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Prep Time
20 MINS
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Cook Time
1 HR 10
- KCals 378
- Carbs 44G
Instructions
- Place a non-stick frying pan over a medium-to-high heat. Spray with low-calorie cooking spray.
- Season the lamb, and when the pan is hot, add the lamb and fry for a minute or two — until all sides are browned. Then remove from the pan and put to one side.
- Lower the heat, spray the pan with a little more low-calorie cooking spray, then add the onions, carrots, and garlic.
- Cook for 5 minutes — until the onions have softened.
- Add the lamb back to the pan, then stir in the Ras el Hanout, tomato puree, chopped tomatoes, and stock. Bring to a boil, then cover with a tight fitting lid, and reduce the heat to a simmer. Cook for 15 minutes, until the carrots are soft and the lamb is cooked throughout. Preheat the oven to 180°C fan.
- Stir in the lentils, honey, and lemon juice. If you think the hotpot is too saucy, continue simmering — uncovered — for another 5-10 minutes, to reduce the sauce and thicken.
- Stir in the fresh herbs, and season the lamb with salt and black pepper if needed.
- Pour into an ovenproof dish, and layer the slices of sweet potato on top.
- Spray the top with low-calorie cooking spray, and sprinkle over a little salt and pepper. Place the hotpot on a baking tray to avoid spillages, then place in the oven. Cook for 35-45 minutes, until the sweet potato is fully cooked — it should be a nice golden brown colour. Then serve!
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