CHICKEN AND LENTIL STEW WITH ROOT VEGETABLES
This Chicken And Lentil Stew With Root Vegetables is a comforting and wholesome one-pot dish designed for both flavour and nourishment. It is made with tender diced chicken thigh, earthy green lentils, a medley of carrots and celery, simmered in low-sodium broth. This stew offers the perfect balance of protein, fibre and heartiness. It’s gently seasoned and slow-simmered until the ingredients meld into a rich and savoury bowl that feels satisfying and restorative. This Chicken And Lentil Stew With Root Vegetables is ideal for batch cooking or solo lunches, which is high in nutrients yet low in fuss. Lentils contribute plant-based fibre and complex carbohydrates, while chicken provides a complete protein source. It’s a great recipe to keep you full longer and support energy levels throughout the day. Whether you enjoy it freshly cooked or reheated, it’s equally delicious and perfect for colder days or freezer-friendly meal preparation.
RECIPE CATEGORY
Lunch
SERVING SIZE
1
CUISINE
Mediterranean
PREPARATION/TECHNIQUES
One-Pot Wonders, Stew, Sauté, Simmer
OCCASION/HOLIDAY
Winter, Fall, Family Reunion, Potluck, New Year’s Day, Spring
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Low Sodium, Kid Friendly, Low Fat, Quick & Easy, Wheat / Gluten-Free
DISH TYPE
Soup / Stew
INGREDIENTS
There are the following ingredients for Chicken And Lentil Stew With Root Vegetables:
- 100 grams | 3.53 ounces | chicken thigh, diced
- 50 grams | 1.76 ounces | ¼ cup dry green lentils, rinsed
- 60 grams | 2.12 ounces | ½ cup chopped carrots and celery (mixed)
- 250 millilitres | 8.45 fluid ounces | 1 cup low-sodium broth
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
- 5 grams | 0.05 ounces | ¼ teaspoon salt
- 30 grams | 0.01 ounces | ¼ teaspoon black pepper
FULL NUTRITIONAL INFORMATION
- Calories: 453 kilocalories
- Fat: 16.0 grams
- Saturated Fat: 3.8 grams
- Carbohydrate: 36.2 grams
- Sugar: 4.1 grams
- Fibre: 11.6 grams
- Sodium: 312 milligrams
- Protein: 39.3 grams
- Calcium: 68 milligrams
- Potassium: 770 milligrams
- Iron: 5.0 milligrams
PREPARATION
These steps are followed for the preparation of Chicken And Lentil Stew With Root Vegetables:
- Sauté The Chicken: In a small pot, heat olive oil over medium heat. Add diced chicken and cook for 3 to 4 minutes until browned.
- Add Vegetables: Stir in the chopped carrots and celery. Cook for another 2 minutes to slightly soften.
- Combine Lentils And Broth: Add the rinsed green lentils and pour in the broth. Stir gently to combine and bring the pot to a boil.
- Simmer The Stew: Reduce the heat to low and cover. Let the stew simmer for 25 to 30 minutes or until the lentils are tender and the chicken is fully cooked.
- Season And Finish: Taste and adjust salt and pepper as needed. Optionally, add a bay leaf during cooking and discard before serving.
- Serve Warm: Pour into a bowl and enjoy as a hearty solo meal. Garnish with chopped herbs if desired.
PREPARATION TIME
5 minutes
COOKING TIME
30 minutes
TIPS
Here are some helpful tips for Chicken And Lentil Stew With Root Vegetables:
- Soak Lentils For Faster Cooking: Soaking lentils for 2 to 4 hours can reduce cook time and make them easier to digest.
- Use Chicken Thigh For Flavour: Thigh meat is more tender and flavourful than breast, especially for slow-simmered dishes.
- Cut Veg Uniformly: Dicing carrots and celery into similar sizes ensures even cooking and better texture.
- Low-Sodium Broth Tip: Use homemade broth or diluted store-bought versions to control salt levels.
- Batch Preparation: Double or triple the recipe for weekly meal preparation and freeze in individual portions.
VARIATIONS
- Add Leafy Greens: Stir in spinach or kale in the last 5 minutes of cooking for an iron and vitamin boost.
- Spice It Up: Add a pinch of smoked paprika, cumin or chilli flakes for extra depth and mild heat.
- Swap Lentils: Use red or brown lentils for a softer texture and shorter cook time.
- Make It Creamy: Stir in a splash of coconut milk or a dollop of Greek yoghurt at the end for a creamy twist.
- Vegan Version: Replace chicken with diced tofu or mushrooms and use vegetable broth.
- Boost Fibre: Add ¼ cup chopped courgette or parsnip for extra plant-based goodness.
PREPPING AND STORAGE
- Refrigeration: Allow stew to cool completely. Store in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze individual portions in freezer-safe containers for up to 2 months. Label with date for easy tracking.
- Reheating: Reheat on the hob over low heat, adding a splash of water or broth if too thick. Microwave in 90-second bursts, stirring between rounds.
- Meal Preparation Tip: Portion out servings with cooked rice or quinoa in reusable meal preparation containers for balanced grab-and-go lunches.
