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)
- 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°.
- Stir kale, salt and pepper into stew. Makes about 9 cups.
- 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°.