Lentil & Chicken Stew

6 Reviews
From the EatingWell Kitchen

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.

Ingredients 2 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 2 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 3 teaspoons extra-virgin olive oil, divided
  • 8 ounces boneless skinless chicken breast, diced
  • 1 carrot, peeled and finely diced
  • 4 cloves garlic, minced
  • 1 teaspoon whole coriander seed, crushed (see Tip)
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 14-ounce can reduced-sodium chicken broth
  • 1/2 cup French green or brown lentils, sorted and rinsed (see Note)
  • 1 6-ounce bag baby spinach
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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).
  3. 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 information

  • Per serving: 363 calories; 11 g fat(2 g sat); 10 g fiber; 37 g carbohydrates; 33 g protein; 181 mcg folate; 47 mg cholesterol; 3 g sugars; 0 g added sugars; 13206 IU vitamin A; 32 mg vitamin C; 141 mg calcium; 6 mg iron; 885 mg sodium; 1300 mg potassium
  • Carbohydrate Servings: 2

Reviews 6

June 27, 2014
profile image
By: EatingWell User
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.
January 25, 2014
profile image
By: EatingWell User
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
October 26, 2013
profile image
By: EatingWell User
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
November 13, 2012
profile image
By: EatingWell User
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!
June 15, 2010
profile image
By: EatingWell User
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.
January 20, 2010
profile image
By: lisa
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.