Hearty Chicken and Red Lentil Stew
A comforting and protein-packed stew perfect for a chilly December afternoon, featuring tender chicken breast, quick-cooking red lentils, and a medley of seasonal vegetables in a savory tomato-broth base.
Ingredients
- Chicken Breast140 g
- Carrot50 g
- Onion37.5 g
- Tomato100 g
- Garlic1 clove
- Olive Oil9 ml
- Salt1 g
- Black Pepper0.5 g
- Red Lentils40 g
- Celery25 g
- Vegetable Broth200 ml
- Bay Leaf0.5
- Thyme1 g
Instructions
- 1Step 1
Dice chicken breast into 1.5 cm cubes. Finely chop onion, carrot, and celery. Mince garlic.
- 2Step 2
Heat olive oil in a medium pot or Dutch oven over medium heat. Add chicken breast and cook until lightly browned, about 3-4 minutes. Remove chicken and set aside.
- 3Step 3
Add onion, carrot, celery, and garlic to the pot. Sauté for 5-7 minutes until softened.
- 4Step 4
Stir in red lentils, diced tomato, vegetable broth, bay leaf, thyme, salt, and black pepper. Bring to a boil.
- 5Step 5
Reduce heat to low, cover, and simmer for 10 minutes, or until lentils are tender. Add the cooked chicken back to the pot for the last 2 minutes to heat through.
Share Recipe
Turn These Recipes Into
Your Perfect Meal Plan
Join thousands who've transformed their meal planning.Join thousands of users who've transformed their meal planning with AI-powered recommendations. Get personalized weekly meal plans featuring recipes like these, tailored to your dietary preferences and schedule.
🎁Start with a FREE week—no credit card required!✨You Might Also Love These
Discover more delicious recipes similar to this one, carefully selected just for you.