I have a bit of an obsession with lentils. They are little, and cute, and require no soaking! This stew recipe only fuels my obsession. It’s easy, frugal, healthy, and delicious, which are the four qualifiers for a meal to get into my regular meal rotation. So, without further ado, please meet my current favorite recipe.
1 lb boneless skinless chicken thighs or breasts
1 medium onion
1 medium zucchini
4 medium carrots
1 cup dried lentils (regular price at Walmart is 94¢/lb!)
4 1/2 cups chicken broth
1 – 2 cloves of garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sliced fresh mushrooms
2 cans diced tomatoes (14 oz ea.), undrained
Shredded Parmesan cheese, if desired
1. Sort and rinse lentils.
2. Chop onion and zucchini. Slice carrots.
3. Remove fat from chicken.
4. In 3 1/2 – 4 quart slow cooker, mix onion, zucchini, carrots, lentils, broth, garlic, salt, and pepper. Add chicken.
5. Cover and cook on LOW heat for 5 to 6 hours.
6. Remove chicken and garlic from slow cooker. Mash garlic with a fork. Use 2 forks to pull chicken into shreds. Return chicken and garlic to slow cooker.
7. Stir in mushrooms and tomatoes. Cover and cook on low heat setting for an additional 15 minutes or until thoroughly heated.
8. Serve with sprinkles of cheese on top.
The great thing is, this recipe is very versatile; you can use whatever veggies you have on hand! I will also probably add in something with a little more flavor next time because we like our food to have some kick!