Description
A cozy, hearty stew made with tender chicken thighs, green lentils, and root vegetables, simmered in a spiced broth and finished with fresh parsley. It’s perfect for chilly nights and even better the next day.
Ingredients
Scale
- 1 cup dry green lentils
- 1.5 pounds boneless, skinless chicken thighs
- 2 large carrots, diced
- 2 celery stalks, chopped
- 2 medium yellow potatoes, cubed
- 1 large white onion, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 5 cups chicken broth
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1.5 teaspoons salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 bay leaves
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in garlic, cumin, coriander, and tomato paste. Cook for 2 more minutes.
- Add chicken thighs, lentils, potatoes, bay leaves, and broth. Stir to combine.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 35–40 minutes.
- Check that lentils and potatoes are tender and chicken is cooked through.
- Remove bay leaves. Use a fork to shred the chicken into chunks.
- Stir in chopped parsley. Taste and adjust seasoning if needed.
- Ladle into bowls and serve warm.
Notes
- Let the stew sit for 10–15 minutes before serving to deepen flavors.
- Add a splash of lemon juice or vinegar at the end for brightness.
- Swap chicken with chickpeas for a vegetarian version.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 640mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 90mg
Keywords: chicken lentil stew, hearty stew, chicken and lentils, healthy comfort food, one pot dinner