Quick Chicken & Root Vegetable Lentil Stew
A hearty and warming stew perfect for a cold February day, featuring lean chicken breast, protein-rich lentils, and seasonal root vegetables simmered in a savory broth.
Ingredients
- Chicken Breast200 g
- Chicken Broth200 ml
- Carrot100 g
- Onion50 g
- Garlic1 clove
- Tomato Paste15 g
- Olive Oil8 g
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Lentil50 g
- Celery50 g
- Bay Leaf1 leaf
- Dried Thyme0.5 tsp
Instructions
- 1Step 1
Step 1: Rinse lentils under cold water. Dice chicken breast into 1-inch cubes. Finely chop onion, carrot, celery, and mince garlic.
- 2Step 2
Step 2: Heat olive oil in a medium pot or deep skillet over medium-high heat. Add chicken and cook for 3-4 minutes until lightly browned. Remove chicken and set aside.
- 3Step 3
Step 3: Add onion, carrot, and celery to the pot. Sauté for 3-4 minutes until softened. Add minced garlic, tomato paste, bay leaf, and thyme, cooking for 1 minute more.
- 4Step 4
Step 4: Return chicken to the pot. Add rinsed lentils and chicken broth. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 8-10 minutes, or until lentils are tender and chicken is cooked through. Season with salt and pepper to taste.
- 5Step 5
Step 5: Remove bay leaf before serving. Serve hot.
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