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Lentil & Chicken Stew

Source: © EatingWell Magazine
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Rating: 4   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  40 Minutes
  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.
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 Tip)
1/8 teaspoon  salt
1/4 teaspoon  freshly ground pepper
1 14-ounce can  reduced-sodium chicken broth
1/2 cup  French green or brown lentils, sorted and rinsed (see Note)
1 6-ounce bag  baby spinach
1 tablespoon  lemon juice
1 tablespoon  chopped fresh dill

Place whole spices in a plastic bag and crush with the bottom of a heavy skillet or pulse in a spice grinder.

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

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Lentil Stews
Nutrition Facts per Serving
Yield:   2 servings, 1 3/4 cups each
Calories: 369
Fat. Total: 11g
Protein: 33g
Carbohydrates, Total: 37g
Fat, Saturated: 2g
Fiber: 10g
Cholesterol: 50mg
Sodium: 520mg
% Cal. from Fat: 27%
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: sharon, NJ Reviewed: 01/11/2012
Yum (with some changes)
Did this one by doubling the recipe. Added an onion, bumped up the garlic a bit, omitted the dill and used green lentils (my family's preference). Tastes even better the next day. Guess it would be good with rice, but the lentils are starchy enough. With more broth could be a soup for a bigger crowd. Worth a try for something unusual.
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