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21) Chicken and Lentil Stew with Carrots

Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 1 cup dried brown or green lentils rinsed
  • 3 medium carrots sliced into rounds
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups low-sodium chicken broth
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 2 cups baby spinach optional
  • Juice of 1/2 lemon optional

Method
 

  1. Heat oil in a large pot over medium heat; brown chicken pieces 4–5 minutes and set aside.
  2. Sauté onion and carrots until softened, about 5 minutes; add garlic and spices and cook 1 minute.
  3. Stir in lentils and broth, scrape up browned bits, return chicken to pot.
  4. Bring to a simmer, cover, and cook 25–30 minutes until lentils are tender.
  5. Stir in spinach and lemon juice if using; season with salt and pepper and serve.