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.
Lentil & Chicken Stew
From EatingWell: EatingWell Serves Two
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.
6 Reviews for Lentil & Chicken Stew
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!
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.
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!
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.