Ingredients
Scale
- 1 lb chicken thighs, boneless and skinless
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes (14 oz)
- 4 cups chicken broth
- 1 tsp cumin
- 1 tsp paprika
- Salt to taste
- Pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Cook until softened.
- Add garlic and cook for 1 minute.
- Add chicken thighs and brown on all sides.
- Stir in lentils, diced tomatoes, chicken broth, cumin, and paprika.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for about 30-35 minutes until lentils are tender.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Adjust seasoning to your taste.
- Great for meal prep; it reheats well.
- Can substitute chicken with turkey or leave it out for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Chicken and Lentil Stew, Healthy Stew, Comfort Food