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Smoky Chicken & Red Lentil Stew

Prep: 15 minutes    Slow Cook: 2½ hours     Serves: 4

 

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

3 stalks celery, chopped

2 garlic cloves, minced

2 medium carrots, chopped

1 medium yellow onion, chopped

3 cups low sodium chicken broth

¾ cup dry red lentils

¼ cup fresh lemon juice

1 teaspoon smoked paprika

2 cups loosely packed baby kale

1 teaspoon kosher salt

¼ teaspoon ground black pepper

Plain nonfat Greek yogurt and chopped fresh dill for garnish (optional)

 

  1. In 5- to 6-quart slow cooker, add chicken, celery, garlic, carrots, onion, chicken broth, lentils, lemon juice, paprika and 1 cup water; cover and cook on high 2½ hours or low 5 hours or until lentils are tender and internal temperature of chicken reaches 165°.

 

  1. Stir kale, salt and pepper into stew. Makes about 9 cups.

 

  1. Serve stew garnished with yogurt and dill, if desired.

 

Approximate nutritional values per serving: 299 Calories, 4g Fat (1g Saturated), 63mg Cholesterol, 742mg Sodium, 32g Carbohydrates, 6g Fiber, 3g Sugars, 0g Added Sugars, 34g Protein

Chef Tip: For an easy, make-ahead dish, divide the soup into freezer-safe containers and freeze up to 3 months. Thaw the containers of soup in the refrigerator overnight, then reheat on the stovetop (or in a microwave-safe dish in a microwave oven on high) until the internal temperature reaches 165°.