This is one of those great “oh, wow, that vegetable is still in here? I better use it up before it starts walking” dishes. It’s super easy to make and tastes delicious. It keeps well both in the fridge and freezer and is a general crowd pleaser. I pureed half of it for G and he can’t get enough of it. It’s also a one pot dish making it a dishwasher pleaser as well.
4 cups chicken broth
2-3 chicken breasts, cut into chunks
1 cup green lentils
1 onion, diced
1 acorn squash, peeled and cut into chunks
1 cup baby carrots, cut in half
1/4 head cabbage, cut into chunks
2 TB olive oil
Salt and pepper to taste
Yield: 4 servings
TKT: 1.5 hours
- Heat the olive oil in a large saucepan or dutch oven over medium heat.
- Add onion and sauté until onion is translucent (3-4 minutes)
- Add squash, carrots, cabbage, and chicken to pan and toss until well coated with oil and onions.
- Add chicken broth and lentils. Salt and pepper to taste.
- Bring to a boil.
- Reduce heat to low and let simmer for 1 hour.
- Serve hot.
Suggested additions, substitutions and variations
-If you don’t like lentils, you can leave them out and serve the dish over rice or pasta.
-You could also add a different kind of bean in here if you like beans.
-You really could use any vegetable in here. It would be good with potatoes, sweet potatoes or some other kind of squash.
-Herbs like thyme or tarragon would be a nice addition, as well.
-I used my own chicken broth but you could definitely use one from the store or use a vegetable broth.