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Soups & stews

Lentil & Chicken Stew
Try this stew on a cold winter's night for a healthy, satisfying meal. It's easy to scale up for larger crowds or for easy leftovers. If you scale this dish up, it's an excellent option to freeze in individual portions for easy meals throughout the month.
3 tsp. olive oil, divided
8 oz. boneless skinless chicken breast, diced
1 carrot, diced
4 cloves garlic, minced
1 tsp. coriander seed
1/8 tsp. salt
1/4 tsp. pepper
1 (14 oz.) can reduced-sodium chicken broth
1/2 cup French lentils
6 oz. baby spinach
1 Tbsp. lemon juice
1 Tbsp. chopped fresh dill
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Lentil & Chicken Stew

Lentil & Chicken Stew

Lentil & Chicken Stew
Two Stars Guiding Stars
  • Servings:2 (498 g)
  • Prep Time:30 minutes
  • Cook Time:60 minutes
1. Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add chicken and cook, stirring once or twice until no longer pink in the middle (2 minutes). Transfer chicken to a plate.
2. Add the remaining 2 teaspoons oil to the pan and heat over medium-low heat. Add carrot, garlic, coriander, salt, and pepper. Cook, stirring constantly, until fragrant (1 minute).
3. Stir in broth and lentils, increase heat to medium-high to bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the lentils are tender (20-30 minutes).
4. Add the cooked chicken, spinach, and juice and return to a simmer. Cook until heated through (1-2 minutes). Stir in dill to serve.