Middle Eastern
Lentil Chicken Stew
Chicken thighs, brown lentils, carrot, and cumin simmer in one pot of broth. The lentils should be tender but not mushy, and the broth stays thin enough to eat with a spoon.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Lentils and chicken share the protein so the portion of meat can stay moderate.
- A 40-minute covered simmer is long enough for brown lentils to soften.
- Carrot and onion are the vegetables, and cumin is the main seasoning.
- One pot means the chicken finishes in the same liquid that cooks the lentils.
Ingredients
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Instructions
- 1
Cut the chicken into bite-size pieces and season with salt, pepper, and 1 tsp cumin.
- 2
Warm the olive oil in a heavy pot over medium heat and brown the chicken on both sides, then remove it.
- 3
Add the onion, carrot, and garlic and cook until the onion softens, about 5 minutes.
- 4
Stir in the lentils, the remaining cumin, the bay leaf, and the broth, and bring it to a simmer.
- 5
Return the chicken, cover, and cook 40 minutes, until the lentils are tender and the chicken reaches 165°F.
- 6
Discard the bay leaf, taste for salt, and ladle into bowls.
Pro tips
- Brown the chicken before the lentils go in or the pot will steam instead of sear.
- Brown lentils hold their shape better than red lentils in a 40-minute simmer.
- Add a splash of water near the end if the lentils drink the broth too fast.
Easy substitutions
- Chicken thighs
- Chicken breast
- Brown lentils
- Green lentils
- Chicken broth
- Vegetable broth
Storage and reheating
Storage
Cool and refrigerate in the pot or a sealed container for up to 4 days.
Reheating
Reheat on the stove over medium heat until the stew is bubbling and the chicken is hot at 165°F, adding a little water if it has thickened.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 450
- Protein
- 40 g
- Carbs
- 36 g
- Fat
- 14 g
- Fiber
- 8 g
Moderate · Stovetop, One Pan · Gluten-Free, Dairy-Free, High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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