Hearty Chicken Lentil Stew
Hearty Chicken Lentil Stew
Ingredients
For the Stew Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic, minced
For the Main Components
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup brown or green lentils, rinsed
- 1/2 head red cabbage, thinly sliced
- 1 can canned diced tomatoes, 14.5 ounce, undrained
- 6 cups chicken broth
For Flavoring
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon red wine vinegar, optional, for brightness
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min
- 2
Add the minced garlic to the pot and cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min
- 3
Stir in the cubed chicken breast and cook for 5 to 7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
⏱️ 7 min
- 4
Add the rinsed lentils, undrained diced tomatoes, chicken broth, dried thyme, and bay leaf to the pot. Stir well to combine. Bring the mixture to a boil.
⏱️ 5 min
- 5
Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for 20 minutes, stirring occasionally to prevent sticking.
⏱️ 20 min
- 6
Stir in the thinly sliced red cabbage. Continue to simmer, uncovered, for another 10 to 15 minutes, or until the lentils are tender and the cabbage has softened to your liking.
⏱️ 15 min
- 7
Carefully remove and discard the bay leaf. Season the stew with salt and black pepper to taste. If using, stir in the red wine vinegar for a touch of brightness.
⏱️ 3 min
- 8
Ladle the hot stew into individual bowls. Garnish each serving with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Chicken Lentil Stew
Ingredients
For the Stew Base
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic, minced
For the Main Components
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup brown or green lentils, rinsed
- 1/2 head red cabbage, thinly sliced
- 1 can canned diced tomatoes, 14.5 ounce, undrained
- 6 cups chicken broth
For Flavoring
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 tablespoon red wine vinegar, optional, for brightness
For Serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for 1 minute more, stirring constantly, until fragrant.
⏱️ 1 min - 3
Stir in the cubed chicken breast and cook for 5 to 7 minutes, stirring occasionally, until the chicken is lightly browned on all sides.
⏱️ 7 min - 4
Add the rinsed lentils, undrained diced tomatoes, chicken broth, dried thyme, and bay leaf to the pot. Stir well to combine. Bring the mixture to a boil.
⏱️ 5 min - 5
Once boiling, reduce the heat to low, cover the pot, and let the stew simmer for 20 minutes, stirring occasionally to prevent sticking.
⏱️ 20 min - 6
Stir in the thinly sliced red cabbage. Continue to simmer, uncovered, for another 10 to 15 minutes, or until the lentils are tender and the cabbage has softened to your liking.
⏱️ 15 min - 7
Carefully remove and discard the bay leaf. Season the stew with salt and black pepper to taste. If using, stir in the red wine vinegar for a touch of brightness.
⏱️ 3 min - 8
Ladle the hot stew into individual bowls. Garnish each serving with fresh chopped parsley before serving.
⏱️ 2 min