CHICKEN LENTIL STEW WITH SPINACH AND LEMON

CHICKEN LENTIL STEW WITH SPINACH AND LEMON

A hearty, but bright stew that will keep you full and satisfied for hours. Quick enough for a weeknight meal when you’re craving something cozy and comforting, or enjoyed as a leftover when there is just no time to cook!

Prep Time15

Cook Time40

Total Time55

Course: Dinner, Main Course, Soups

Cuisine: American

Keyword: Chicken stew, Lentil, Lentil stew, Postpartum recipes

Servings:

Author: Olivia Adriance

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

How to Store: Like most stews, this one is great for meal prep. Any leftovers can be stored in the fridge for up to 5 days or frozen for 3 months.

Like most stews, this one is great for meal prep. Any leftovers can be stored in the fridge for up to 5 days or frozen for 3 months.

Freezing Instructions: To make it even easier, I like to freeze it into individual portions. Pop one out of a freezer tray, heat on the stovetop, and in less than a few minutes the stew is ready to be enjoyed.

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