Ingredients:
• 200g red lentils
• 1 lb boneless, skinless chicken thighs, diced
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste
• Olive oil for cooking
• Fresh parsley for garnish (optional)
Cooking time: 50 minutes
Prep time: 10 mins
Serves: 5
Instructions:
- In a large pot, heat olive oil over medium heat. Add diced chicken and brown on all sides. Remove the chicken and set it aside.
- In the same pot, add a bit more oil if needed and sauté the chopped onion, carrots, and celery until they start to soften.
- Add minced garlic and sauté for another minute.
- Stir in the dried thyme and rosemary, then add the red lentils, diced tomatoes (with their juices), and chicken broth to the pot. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for about 25-30 minutes or until the lentils are tender and the stew has thickened.
- Add the browned chicken back into the pot and let it simmer for an additional 10-15 minutes or until the chicken is cooked through.
- Taste and adjust the seasoning if necessary.
- Serve the stew hot, garnished with fresh parsley if desired.
