Quick Chicken and Lentil Root Vegetable Stew
A warming and protein-rich stew featuring tender cooked chicken and hearty lentils simmered with seasonal leek and celery root, ideal for a chilly Slovenian evening.
Ingredients
- Cooked Chicken Breast120 g
- Olive Oil5 ml
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Canned Lentils170 g
- Leek100 g
- Celery Root50 g
- Vegetable Broth200 ml
- Thyme0.5 tsp
- Bay Leaf1 leaf
Instructions
- 1Step 1
Rinse and thinly slice the white and light green parts of the leek. Peel and dice the celery root into small cubes (about 1 cm). Shred the cooked chicken breast.
- 2Step 2
Heat the olive oil in a medium saucepan or pot over medium heat. Add the sliced leek and diced celery root and sauté for 3-4 minutes until slightly softened.
- 3Step 3
Drain and rinse the canned lentils. Add them to the pot along with the shredded chicken breast, vegetable broth, thyme, bay leaf, salt, and black pepper.
- 4Step 4
Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 5-7 minutes to allow the flavors to meld and vegetables to fully tenderize.
- 5Step 5
Remove the bay leaf before serving. Serve hot.
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