Description
This hearty chicken and lentil stew is a flavorful, protein-packed dish made with creamy peanut butter, tender chicken, and nourishing veggies. Wholesome, budget-friendly, and bursting with comforting goodness!
Ingredients
Scale
- 1 cup dry French lentils, rinsed
- 1 tablespoon extra virgin olive oil
- 1 large yellow onion, finely chopped
- 3 medium carrots, sliced
- 4 garlic cloves, minced
- 450g (1 lb) cauliflower, cut into florets
- 2 teaspoons garam masala
- ½ teaspoon ground turmeric
- 1 tablespoon paprika
- 450g (1 lb) chicken breast (about 2 medium pieces)
- 4 cups vegetable broth (or chicken broth)
- Salt and pepper, to taste
- 1/4 cup natural peanut butter
- 100g (about 4 cups) baby spinach
Instructions
- Before chopping your vegetables, soak the lentils in cold water for 10 minutes. Once ready to cook, drain and rinse them thoroughly in a colander.
- Heat olive oil in a large pot over medium heat. Add the carrots, onion, and garlic, and sauté until softened and fragrant.
- Stir in the rinsed lentils, cauliflower, seasonings, and chicken. Mix well to coat everything in the spices.
- Pour in the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook for 25–30 minutes, or until the lentils are tender.
- After 10 minutes of simmering, use tongs to remove the chicken. Shred it using two forks and set it aside.
- Stir in the peanut butter until fully dissolved. Add the spinach and cook until wilted.
- Return the shredded chicken to the pot. Adjust the seasoning with salt and pepper, then serve the stew warm.
Notes
- To Store: Refrigerate leftovers in an airtight container for 3–4 days.
- To Freeze: Cool completely, then freeze in a container for up to 3 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: One-pot, dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 362
- Sugar: 6.2g
- Fat: 10.6g
- Saturated Fat: 1.8g
- Carbohydrates: 33.6g
- Fiber: 11.1g
- Protein: 30.4g