Lentil and Chicken Stew

Lentil and Chicken Stew

This dish is for a ‘good ole Southerner’ like myself. It reminds me of the old days when living at home my mother used to cook one pot stews often. We would all gather around the stove as the stew was in its last simmer. It is very hearty and full of protein and like many of Dr. Hyman’s recipes, it is easy to make. Don’t forget to click to comment and vote for this recipe!

5.0 from 1 reviews
Lentil and Chicken Stew
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
This lentil chicken stew is an excellent source of protein. It tastes delicious either as a stand-alone luncheon dish or, combined with a side dish of your choice, as a main entrée.
  • ◦ 2 tablespoons sesame oil
  • ◦ 1 small onion, diced
  • ◦ 2 stalks celery, diced
  • ◦ 2 small carrots, diced
  • ◦ 2 cloves garlic
  • ◦ 1 tablespoon tomato paste
  • ◦ 2 large organic skinless chicken breasts, bone in
  • ◦ 1 tablespoon za’atar spice mix*
  • ◦ 1 teaspoon sea salt
  • ◦ ¼ cup cooking wine (white or red)**
  • ◦ 1 cup French lentils
  • ◦ 5 cups water or stock
  • ◦ 2 tablespoons extra virgin olive oil
  1. In a large pot, heat the sesame oil on medium heat and then sauté the onions, celery and carrots until soft. Add the garlic and tomato paste and continue to sauté a few minutes. Add the chicken, za’atar (or other herbs) and salt and sauté a few minutes until the vegetables begin to stick to the pan.
  2. Deglaze the pan with the wine (to do this, splash the wine on the bits that have stuck to the pan during sautéing, then scrape the pan to release the bits and the flavor). Add the lentils and water or stock. Bring to a boil, reduce heat to medium-low, cover and simmer for 45 minutes, until chicken is cooked through and the lentils are soft. During cooking, the chicken may fall off the bones. Remove the bones before serving.
  3. Splash the olive oil on top of the chicken just before serving. Serve with Roasted Quinoa with Kale and Almonds.
  4. NOTE:
  5. *Za’atar is a Middle Eastern spice made with sumac, thyme and sesame seeds. If your local food stores do not carry it, simply substitute equal parts thyme, oregano and sesame seeds.
  6. **may substitute cooking with non-alcoholic wine, apple cider vinegar or wine vinegar



Lentil and Chicken Stew — 2 Comments

  1. Oh my, this does look yummy, hearty, and comforting. Just like Mother used to make!

  2. I’m sure you will love the taste of this stew! And on a cool night…just perfect. You start off the cooking like you do with My Mom’s Tomato and Bean Soup. That is why I thought of mother when I was cooking it.