Lentil & Chicken Stew - 2 Guiding Stars
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Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

Try this stew on a cold winter’s night for a healthy, satisfying meal. It’s easy to scale up for larger crowds or for easy leftovers. If you scale this dish up, it’s an excellent option to freeze in individual portions for easy meals throughout the month.


  • 3 tsp. olive oil, divided
  • 8 oz. boneless skinless chicken breast, diced
  • 1 carrot, diced
  • 4 cloves garlic, minced
  • 1 tsp. coriander seed
  • ⅛ tsp. salt
  • ¼ tsp. pepper
  • 1 (14 oz.) can low-sodium chicken broth
  • ½ cup French lentils
  • 6 oz. baby spinach
  • 1 Tbsp. lemon juice
  • 1 Tbsp. chopped fresh dill


  1. Heat 1 teaspoon oil in a large saucepan over medium-high heat. Add chicken and cook, stirring once or twice until no longer pink in the middle (2 minutes). Transfer chicken to a plate.
  2. Add the remaining 2 teaspoons oil to the pan and heat over medium-low heat. Add carrot, garlic, coriander, salt, and pepper. Cook, stirring constantly, until fragrant (1 minute).
  3. Stir in broth and lentils, increase heat to medium-high to bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the lentils are tender (20-30 minutes).
  4. Add the cooked chicken, spinach, and juice and return to a simmer. Cook until heated through (1-2 minutes). Stir in dill to serve.
Nutritional analysis per serving: Calories 445; Total Fat 12g (15% Daily Value); Saturated Fat 2g (10% DV); Trans Fat 0g; Cholesterol 83mg (28% DV); Sodium 350mg (15% DV); Total Carbohydrate 42g (15% DV); Dietary Fiber 8.5g (29% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 45g; Vitamin D 0% DV; Calcium 10% DV; Iron 40% DV; Potassium 30% DV; Vitamin K 350% DV; Niacin 150% DV; Folate 100% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/lentil-chicken-stew/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796