CHICKEN LENTIL STEW WITH SPINACH AND LEMON
on Jun 17, 2025, Updated Feb 28, 2026
This post may contain affiliate links. Please read our disclosure policy.
This one-pot protein-packed stew is flavored with warming spices and fresh lemon juice for a hearty, but light and bright, cozy stew. Filled with nourishing ingredients, this meal will delight postpartum moms and the entire family alike.
On those days when you’re looking for a quick and healthy meal, look no further than this Chicken Lentil Stew with Spinach and Lemon.
A rotisserie chicken and some pantry staples are all you need to get dinner on the table quickly!
This stew is a winner the night you serve it and several days or even weeks later, too.
The chicken bone broth base is super nourishing and packed with antioxidant-rich spices including cumin, thyme, and turmeric.
Lentils are another pantry staple, which are quick cooking and contain about 10 to 12 grams of protein per serving!
They are also full of iron and folate, both of which are crucial for postpartum recovery.
Get the Protein-Empowered digital cookbook!
So the next time you’re looking to stock your freezer with a healthy, nutrient-dense meal or are prepping for the postpartum season like me, make this recipe. You’re going to love it. Enjoy!
Key Ingredients for Veggie Chicken Lentil Stew
This one-pot meal delivers on flavor with minimal ingredients. What’s not to love?! Here’s what you’ll need for this homey, hearty vegetable AND protein-packed chicken lentil stew.
- Veggies: Any good stew or soup starts with the trifecta of sautéed onion, carrots, and celery. Toward the end of cooking, I like to add 4 cups of baby spinach. It sounds like a lot, but it will wilt down so quickly!
- Spices: To get that ultra comforting vibe, a blend of cumin, dried thyme, ground turmeric, salt, and pepper is added to the aromatics just to bloom
Pin this recipe for later!
Pin It- Lentils: Either green or brown lentils work well here as both hold their shape during cooking. Red lentils are best for stews where you want a creamier consistency, such as curries.
- Broth: Chicken bone broth is rich in nutrients and great for skin and immune health. Regular chicken broth also works fine.
- Cooked Chicken: I’m all about finding easy grocery store shortcuts, and a rotisserie chicken is the perfect solution for hectic weeks.
- Lemon: The juice and zest of a lemon add brightness and acidity to this stew.
- Garnish: For a quick garnish, fresh parsley or dill does the trick. Of course, if you’re in a pinch you can omit.
How to Make Lentil and Chicken Stew
First, sauté the aromatics. In a large pot or Dutch oven, heat olive oil over medium.
Add onion, carrots, and celery and cook for 5 to 6 minutes, until softened. Stir in garlic, cumin, thyme, turmeric (if using), salt, and pepper.
Cook for 1 more minute.
Recipe Tip
Always add some black pepper when using turmeric to get the most bang for your buck. Black pepper contains piperine, a compound that enhances the body’s absorption of curcumin found in turmeric!
Next, simmer the lentils. Add lentils and broth.
Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, or until lentils are tender.
Add 1 to 2 cups of water as needed to maintain a stew-like consistency.
Stir in the cooked chicken and chopped spinach. Simmer for another 5 minutes, until the spinach is wilted and everything is heated through.
Stir in fresh lemon juice (and zest, if using) to brighten. Taste and adjust seasoning as needed.
When ready to serve, ladle into bowls and garnish with chopped parsley or dill, if desired. Serve with a slice of gluten-free toast or flatbread if you like. Store leftovers in the fridge or freezer for another day. Enjoy!
More One-Pot Stew Recipes:
- One Pot Mexican Chicken Stew
- Anti-Inflammatory Turmeric Chicken Stew
- Creamy Chicken Enchilada Soup
- Loaded Veggie Salsa Verde Chicken Chili
CHICKEN LENTIL STEW WITH SPINACH AND LEMON
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 ½ teaspoons ground cumin
- 1 teapsoon dried thyme
- ½ teaspoon ground turmeric (optional)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 1 cup dry green or brown lentils, rinsed
- 4 cups chicken bone broth (or regular chicken broth)
- 1-2 cups water (as needed for consistency, start with 1 cup)
- 2 cups shredded cooked chicken (rotisserie chicken is great)
- 4 cups baby spinach, roughly chopped
- 1 lemon, juiced (about 2 tablespoons) and zested (optional)
- Fresh parsley or dill, for garnish (optional)
Instructions
Sauté the aromatics:
- In a large pot or Dutch oven, heat olive oil over medium. Add onion, carrots, and celery and cook for 5 to 6 minutes, until softened. Stir in garlic, cumin, thyme, turmeric (if using), salt, and pepper. Cook for 1 more minute.
Simmer the lentils:
- Add lentils and broth. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, or until lentils are tender. Add 1 to 2 cups of water as needed to maintain a stew-like consistency.
Add the chicken and greens:
- Stir in the cooked chicken and chopped spinach. Simmer for another 5 minutes, until the spinach is wilted and everything is heated through.
Finish with lemon:
- Stir in fresh lemon juice (and zest, if using) to brighten. Taste and adjust seasoning as needed.
Serve:
- Ladle into bowls and garnish with chopped parsley or dill, if desired. Serve with a slice of gluten-free toast or flatbread if you like.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
