Chicken and Red Lentil Stew

A definite winter warmer of a meal- this was so filling, I had to double check that I hadn’t miscalculated my quantities! This recipe could probably be adapted to be made in a slow cooker but I am unsure if the quantity of water will be sufficient.

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  1. Rinse 40g red lentils and place in a saucepan. Add 300ml cold water.
  2. Add 125g chopped chicken to the pot and spray the water with a few squirts of frylight, and add in a tablespoon of lemon juice.
  3. Gather 80g of your desired combination of cubed celeriac, shredded cabbage, spring onion and spinach. Add everything apart from the spinach to the pot.
  4. Season- with low salt vegetable stock or a teaspoon of the CWP golden veg powder; two cloves garlic or equivalent in granules; Italian seasoning; black pepper and a generous amount of smoked paprika.
  5. Bring the pot to the boil, stir and loosely cover. Leave to simmer on a moderate heat for 30-35 minutes – check and stir the pot at regular intervals.
  6. At the end of the cooking time you should have a thick stew- the lentils should be soft to bite and chicken will be cooked through.Stir in spinach leaves at the last moment before serving.

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