My first time cooking lentils was a success! This is a hearty, filling meal featuring citrus, dill and herb flavours. The stew can be refrigerated for up to 3 days or frozen for up to 3 months. I froze the additional serving separately for a future lunch for Mike. (Serves 4, or 3 if you have a Mike)
Ingredients
2 tbsp olive oil
2 chicken breasts
2 carrots, peeled and finely diced
6 cloves garlic, minced
1/2 jalapeno, most seeds removed and finely diced
1/2 green pepper, finely diced
2 tsp whole coriander seed, crushed (I ground them in a coffee bean grinder, but you could also put them in a plastic bag and crush them with the bottom of a heavy skillet.)
1 1/2 cups green lentils, dried
3 1/2 cups chicken or vegetable stock
2 bay leaves, crushed
1 cup frozen spinach or 2.5 cups fresh spinach, cooked
1/2 tsp freshly ground pepper
2 tbsp lemon juice
1/2 tbsp dried dill
Directions
1. Heat 1 tbsp oil in large saucepan over med-high heat. Add chicken and cook, stirring once or twice until no longer pink in the middle (about 2 minutes). Transfer chicken to a plate with a slotted spoon.
2. Add remaining olive oil to pan and heat over med-low heat. Add carrot, garlic, coriander and pepper and cook, stirring constantly, until fragrant (30 seconds to 1 minute).
3. Stir in broth and lentils, increase heat to med-high and bring to a simmer. Reduce to maintin a simmer and cook, stirring occasionally, until lentils are tender (30-40 mins). If you're using frozen spinach defrost in microwave before adding to stew.
4. Add cooked chicken, spinach and lemon juice and return to a simmer. Cook 1 to 2 minutes, or until chicken is heated through. Stir in dill and serve.
*My twist on this recipe http://www.eatingwell.com/recipes/lentil_chicken_stew.html
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