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Lentil & Chicken Stew

December 14, 2009

Here’s another great soup for the cold winter days. The colorful array of vegetables is the perfect balance in this protein-packed stew flavored with fresh dill. Serve this with a slice of whole-grain baguette or mixed greens salad.

More comfort soups:

Hearty Minestrone

Chicken Tortilla Soup

Lentil Soup

Pumpkin & Black Bean Soup

Lentil & Chicken Stew

Makes 2 servings


  • 3 teaspoons extra-virgin olive oil, divided
  • 8 ounces boneless skinless chicken breast, diced
  • 1 carrot, peeled and finely diced
  • 1 zucchini, diced
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 1/8 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 14-ounce can reduced-sodium beef broth
  • 1/2 cup French green or brown lentils, sorted and rinsed (see Note)
  • 1 tablespoon chopped fresh dill


  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
  2. Add the remaining 2 teaspoons oil to the pan and heat over medium-low heat. Add carrot, garlic, zucchini, onion, 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
  3. Add the cooked chicken and stir in dill.

2 Comments leave one →
  1. kcd75 permalink
    December 14, 2009 3:06 pm

    Thanks for the recipe!



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