Lentil & Chicken Stew

  • Active Time 30m
  • Total Time 40m

2 servings, 1 3/4 cups each

Herb and citrus exist in perfect balance in this protein-packed stew flavored with dill and lemon. Serve with slices of whole-grain baguette and a green salad.

Make Ahead Tip: Cover and refrigerate up to 3 days or freeze up to 3 months.

ingredients

  • 3 teaspoons extra-virgin olive oil, divided
  • 8 ounces boneless skinless chicken breast, diced
  • 1 carrot, peeled and finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon whole coriander seed, crushed (see Ingredient Notes)
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 can (14 ounces) reduced-sodium chicken broth
  • 1/2 cup French green or brown lentils, sorted and rinsed (see Ingredient Notes)
  • 1 bag (6 ounces) baby spinach
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill

directions

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, about 2 minutes. Transfer the chicken to a plate with a slotted spoon.

Add the remaining 2 teaspoons oil to the pan and heat over medium-low heat. Add carrot, garlic, coriander, salt and pepper and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in broth and lentils, increase heat to medium-high and bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, until the lentils are tender, 20 to 30 minutes (brown lentils take a little longer).

Add the cooked chicken, spinach and lemon juice and return to a simmer. Cook until heated through, 1 to 2 minutes. Stir in dill.

Ingredient Notes:

Coriander seed - Place whole seeds in a plastic bag and crush with the bottom of a heavy skillet or pulse in a spice grinder.

Lentils - French green lentils are firmer than brown lentils and cook more quickly. They can be found in natural-foods stores and some large supermarkets.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 9219

nutrition information per serving

369 calories; 11g total fat; 2g total saturated fat; 50mg cholesterol; 520mg sodium; 37g carbohydrates; 10g fiber; 33g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.