Herb and citrus exist in perfect balance in this protein-packed stew flavored with dill and lemon. Serve with slices of whole-grain baguette and a green salad.

EatingWell Test Kitchen




Ingredient Checklist


Instructions Checklist
  • Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add chicken and cook, stirring once or twice until no longer pink in the middle, about 2 minutes. Transfer the chicken to a plate with a slotted spoon.

  • Add the remaining 2 teaspoons oil to the pan and heat over medium-low heat. Add carrot, garlic, coriander, salt and pepper and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir in broth and lentils, increase heat to medium-high and bring to a simmer. Reduce heat to maintain a simmer and cook, stirring occasionally, until the lentils are tender, 20 to 30 minutes (brown lentils take a little longer).

  • Add the cooked chicken, spinach and lemon juice and return to a simmer. Cook until heated through, 1 to 2 minutes. Stir in dill.


Make Ahead Tip: Cover and refrigerate up to 3 days or freeze up to 3 months.

Tip: Place whole spices in a plastic bag and crush with the bottom of a heavy skillet or pulse in a spice grinder.

Note: French green lentils are firmer than brown lentils and cook more quickly. They can be found in natural-foods stores and some large supermarkets.

Nutrition Facts

363 calories; protein 33.1g 66% DV; carbohydrates 36.9g 12% DV; dietary fiber 10.3g 41% DV; sugars 3.5g; fat 10.6g 16% DV; saturated fat 1.6g 8% DV; cholesterol 47mg 16% DV; vitamin a iu 13206.3IU 264% DV; vitamin c 31.6mg 53% DV; folate 181.1mcg 45% DV; calcium 141mg 14% DV; iron 6.1mg 34% DV; magnesium 91.5mg 33% DV; potassium 1300.2mg 36% DV; sodium 884.7mg 35% DV; thiamin 0.2mg 20% DV.

Reviews (7)

Read More Reviews
7 Ratings
  • 5 star values: 2
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Really good! The 'small catering company' must have missed something. Wife and I both REALLY liked this. Served with Tomato/Garlic Chop Block bread on the side with a nice light Italian wine. Maybe reduce spinach to 4 oz but we like spinach so will not change. Read More
Rating: 4 stars
Great Flavoring and very filling! My husband and I liked this recipe very much. I am a huge lentil soup fan and wanted something different and perhaps healthier than the one I usually use. I ended up doubling the recipe but keeping the spinach the same so I could use up more lentils and chicken. I also added celery and onions for more flavor. I'm glad I didn't buy extra spinach because otherwise it would have been way too much. The coriander dill and lemon definitely gives it a kick! All in all excellent recipe! Read More
Rating: 4 stars
Very yummy and filling. The brown lentils take a good while to get soft (seemed about 45 minutes) so you will need to check and add more chicken broth (but then that adds sodium). But the flavors together were great. Read More
Rating: 5 stars
Simple Flavorful and Filling As mentioned in other reviews brown lentils require a little more cooking time. I doubled this recipe so that my husband and I would have leftovers for lunch. It was absolutely delicious. The citrus and coriander provide the perfect complement to the lentils and spinach. I substituted vegetable broth for chicken broth and only added chicken to my husband's portion. Great recipe! Pros: Easy to prepare nutrtious Read More
Rating: 4 stars
This stew is very flavorful but if you don't LOVE garlic then be sure to adjust the amount according to your taste. I halved the amount and still thought it was a bit garlic-y. The lemon and the mint add some depth and I ended up adding a little more coriander at the end. Also add the spinach according to the amount of stew- 6 oz seemed a bit too much. Otherwise it is a very easy (and healthy) recipe and I think the flavors may meld after a day. Read More
Rating: 2 stars
Find another recipe We have a small catering company and make lots of soups and stews. When finishing this dish we started making notes on how to improve it. We decided to cut the dill and lemon in half add more liquid and cut down the amount of spinach. I asked my coworker if that would make it better. She said Yes but it's still not going to be that good. So we took it out of our rotation. Pros: It sounded really nice as we cook a lot of stews with lentils. Cons: The spinach was overwhelming the lemon and dill didn't seem to match and it was way too dry. Read More
Rating: 4 stars
Delicious low sodium dish This dish was easy to fix and tasty. I used green lentils and it took about 40 minutes for them to cook. Because I am on a natural sodium diet I didnt use any salt so next time i will increase how much coriander i use. Pros: Easy filling comfort food Cons: Very subtle flavor would consider I creasing coriander Read More