Best 4 Sb Chicken And Lentil Stew Recipes

Embark on a culinary journey with our tantalizing Slow Cooker Chicken and Lentil Stew, a symphony of flavors that will warm your soul. This hearty and wholesome dish is a perfect blend of tender chicken, earthy lentils, and an array of aromatic spices. Simmered to perfection in a rich and flavorful broth, each bite promises a burst of comforting goodness.
But that's not all! This versatile recipe offers a delightful selection of variations to suit every palate. Whether you prefer a classic chicken and lentil stew, a vegetarian lentil stew, or a flavorful vegan lentil stew, we've got you covered. Each variation is crafted with carefully chosen ingredients and expert cooking techniques to ensure a satisfying and unforgettable dining experience.

Let's cook with our recipes!

LENTIL-SAUSAGE STEW

Lentil-Sausage Stew image

This stick-to-your-ribs stew with smoked sausage, lentils and sweet potatoes is perfect for chilly weeknights.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h15m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 lb smoked sausage, cut into 1/4-inch slices
3 medium carrots, cut into 1/2-inch slices (1 1/2 cups)
1 large onion, chopped (1 cup)
1 large sweet potato, peeled, cut into1/2-inch pieces
2 cloves garlic, finely chopped
2 teaspoons chopped fresh thyme leaves
2 cups dried brown lentils, sorted, rinsed
2 cartons (32 oz each) Progresso™ chicken broth (8 cups)
1 can (14.5 oz) whole tomatoes, drained
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cups fresh baby spinach leaves, coarsely chopped

Steps:

In 4-quart Dutch oven, heat oil over medium-high heat. Cook sausage in oil 5 to 6 minutes, stirring frequently, until golden brown. With slotted spoon, remove sausage to bowl; cover to keep warm.
Add carrots, onion and sweet potato to drippings in Dutch oven. Cook 8 minutes, stirring occasionally, until almost tender. Stir in garlic and thyme; cook 1 minute. Add lentils and broth. Heat to boiling; reduce heat. Cover; simmer 30 minutes or until lentils are tender.
Stir in sausage, tomatoes, salt and pepper, breaking up tomatoes. Cook uncovered 5 to 7 minutes. Stir in spinach; cook 2 to 3 minutes or until wilted.

Nutrition Facts : Calories 410, Carbohydrate 40 g, Fat 2, Fiber 10 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1650 mg

CHICKEN AND LENTILS

Chicken and Lentils image

This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.

Provided by Lorraine Friberg

Categories Meat and Poultry Recipes Chicken

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 pounds bone-in chicken pieces
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
¾ cup dried lentils
1 (14 ounce) can chicken broth
½ teaspoon salt
1 (10 ounce) can tomato sauce
½ teaspoon dried rosemary
½ teaspoon dried basil
1 tablespoon lemon juice

Steps:

Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g

CHICKEN & LENTIL STEW WITH GREMOLATA

Chicken & lentil stew with gremolata image

Spruce up a light tomato-based casserole with a generous sprinkling of parsley, lemon and garlic, also known as 'gremolata'

Provided by Good Food team

Categories Dinner

Time 1h5m

Number Of Ingredients 10

Ingredients

2 tbsp olive oil
8 chicken drumsticks , skin left on
2 onions , very finely chopped
6 tbsp red lentil
400g can chopped tomato
1 chicken stock cube , crumbled
crusty bread , to serve
zest 1 lemon
1 garlic clove , finely chopped
small handful parsley , finely chopped

Steps:

Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.
Add the onions and remaining oil to the pan, and cook for 5 mins or so until soft. Add the lentils, tomatoes, 1 can of water and the stock cube. Return the drumsticks to the pan. Bring to the boil, then turn down the heat, put on a lid and simmer for 30 mins or until tender. Keep an eye on the stew and add a little water if it is drying out. Remove the lid and cook for another 10 mins, or until the sauce has thickened, then season.
Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew and serve with a chunk of crusty bread.

Nutrition Facts : Calories 337 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 32 grams protein, Sodium 1.2 milligram of sodium

ONE-POT LENTIL CHICKEN

One-pot lentil chicken image

This all-in-one, 40-minute meal makes a brilliant, fuss-free supper, and saves on the washing up too. Pair with potatoes or rice for a hearty dinner

Provided by Sarah Randell

Categories Dinner, Main course, Supper

Time 40m

Number Of Ingredients 24

Ingredients

1 tsp vegetable oil
2 rasher lean dry-cure back bacon, trimmed and chopped
2 large bone-in chicken thighs, skin removed
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
2 tsp plain flour
2 tsp tomato purée
150ml dry white wine
200ml chicken stock
50g green lentil
½ tsp dried thyme
85g chestnut mushroom, halved if large
1 tsp vegetable oil
2 rasher lean dry-cure back bacon, trimmed and chopped
2 large bone-in chicken thighs, skin removed
1 medium onion, thinly sliced
1 garlic clove, thinly sliced
2 tsp plain flour
2 tsp tomato purée
150ml dry white wine
200ml chicken stock
50g green lentil
½ tsp dried thyme
85g chestnut mushroom, halved if large

Steps:

Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.
Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.

Nutrition Facts : Calories 360 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2.5 grams fiber, Protein 41 grams protein, Sodium 2.4 milligram of sodium

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make your stew taste its best. Look for organic, locally-sourced ingredients whenever possible.
Brown your chicken and lentils before adding them to the stew: This will help develop their flavor and create a richer, more complex stew.
Use a variety of vegetables: This will add flavor, texture, and nutrients to your stew. Some good options include carrots, celery, onions, potatoes, and tomatoes.
Use a flavorful broth: Chicken broth or vegetable broth is a good option. You can also use water, but the stew will be less flavorful.
Season your stew to taste: Add salt, pepper, and other spices to taste. You can also add a bay leaf or two for extra flavor.
Simmer your stew for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer it, the better it will taste.
Serve your stew with a side of bread, rice, or potatoes: This will help soak up the delicious broth.

Conclusion:

This slow-cooker chicken and lentil stew is a hearty, flavorful meal that is perfect for a cold winter night. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and delicious meal, give this stew a try.