Chicken and Lentil Stew

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.

The recipe:

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

  1. Heat the olive oil in a large saucepan or dutch oven over medium heat.
  2. Add onion and sauté until onion is translucent (3-4 minutes)
  3. Add squash, carrots, cabbage, and chicken to pan and toss until well coated with oil and onions.
  4. Add chicken broth and lentils. Salt and pepper to taste.
  5. Bring to a boil.
  6. Reduce heat to low and let simmer for 1 hour.
  7. 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.

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2 responses to “Chicken and Lentil Stew

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