Stew with lentils, vegetables and chicken (Edit recipe)

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This nourishing stew is not only healthy but also delicious and is perfect for chilly evenings and family gatherings. Lentils are rich in protein, fiber, vitamins and minerals. This recipe is ideal for people with gluten and lactose intolerance.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

11

Serves: 4

Ingredients

1 Tbsp Olive Oil
1 Onion, chopped
3 Carrots
2 cloves Garlic, chopped
400 grams Chicken Breast
1 tsp Oregano, Dried
175 grams Lentils, Dried
4 cups Chicken Broth
400 grams Tomato, canned and chopped
100 grams Peas, Frozen
1 pinch Salt and Pepper

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peel and dice the carrots and dice the chicken breast.
Heat the olive oil in a pot over medium heat.
Add the onion and the carrots and cook until cooked through.
Then add the garlic and the chicken breast and fry until cooked through.
Season with oregano, add the lentils, the chicken broth and the canned tomatoes, cover and simmer over low heat until the lentils are tender.
Season with salt and pepper, add the frozen peas and cook until they are hot.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	717
Fat:	12 g
Carbohydrates:	18 g
Protein:	37 g
Cholesterol:	62 g
Sodium:	404 mg
Fiber:	8 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.