Easy Creamy Red Lentil Stew with Chicken for Real-Food Families
Looking for a simple, nourishing dinner that comes together in one pot? This red lentil and chicken stew is perfect. Mild and kid-friendly, it’s easy to make, easy to reheat, and tastes even better the next day. In this post, I’ll show you step by step how to make it, even if you’re a beginner cook. You’ll also find my top tips for the best stew, plus instructions for make-ahead and slow cooker options, ideas for customizing it to your family’s taste, and a handy FAQ section to answer all your questions. Make a big batch to enjoy leftovers or freeze portions for your meal-prep rotation—ideal for busy weeknights when you need a wholesome, comforting dinner on the table fast.
Why You’ll Love This Recipe
- One-pot convenience: This hearty stew cooks entirely in a single pot, making dinner easy and cleanup minimal—a lifesaver for busy evenings.
- Nutritious & satisfying: Packed with protein from chicken and red lentils, plus fiber and gentle vegetables, it’s a nourishing meal the whole family can enjoy.
- Warm, comforting flavors: Fresh onions, garlic, and ginger, as well as mild Indian spices create a cozy, aromatic stew.
- Creamy, naturally thickened texture: Red lentils break down as they cook, giving the stew a luscious, velvety consistency without the need to add flour or starch.
- Flexible & forgiving: Perfect for doubling, freezing, or making ahead, this stew gets even more flavorful the next day. Add a squeeze of lemon or a sprinkle of fresh herbs to brighten it up at mealtime.
- Kid-friendly & approachable: Mild spices and creamy richness make it a stew the whole family will eat, even if they’re not used to Indian flavors.
- Customizable: Want more vegetables, a slightly richer curry taste, or a touch of heat? This recipe is easy to adjust while still keeping its comforting base. See ‘Variations’ section of this post for lots ideas to customize this dish to your family’s preferences.
Ingredients
- Red lentils: they’re perfect for stews and soups because they don’t require soaking, cook quickly, and create natural creaminess.
- Chicken pieces on the bone: I use skin-on chicken thighs cut into pieces, but you could use boneless chicken breast instead. If using chicken breast, brown it and set aside, then add it into the pot towards the end of cooking and simmer for 6-8 minutes total.
- Onion and garlic: create a flavorful base for the soup.
- Indian-inspired spices: give the dish its warmth, without adding heat. If you like spicy food, you could add some chili powder to the recipe (see ‘Variations’ section below).
- Cream: adds richness and creaminess. You can also use coconut milk instead of cream if you prefer. Or skip the cream entirely.
- Bone broth: makes this stew more flavorful and nutrient dense. You could also use water if you don’t have broth (the chicken thigh pieces will make the stew flavorful even if you don’t add broth).
Tools & Equipment
- a large skillet
- a sturdy pot or Dutch oven
- a sharp knife and chopping board
- a spoon or ladle
How to Make This Red Lentil and Chicken Stew Step-by-Step
Step 1
In a large, heavy-bottomed skillet, melt 1 tablespoon of butter or coconut oil over medium heat. Add the chicken pieces (or cubed chicken breast) in batches, making sure not to crowd the pan, and cook until they’re deep golden on all sides. Season generously with salt and freshly ground black pepper, then transfer the chicken to a plate and set aside.
Step 2
If needed, add a little more butter to the skillet. Add the chopped onion and cook over medium heat for a few minutes, stirring occasionally, until the onions are soft and translucent. Season lightly with salt.
Step 3
Add the garlic, fresh ginger, and all the spices to the skillet. Cook, stirring constantly, for about 1 minute, until the spices release their fragrant aroma. This helps deepen the flavor of your stew.
Step 4
Transfer the onion and spice mixture to a medium, heavy-bottomed pot. Add 1 cup of bone broth, then use a stick blender to blend until smooth. This creates a rich, creamy base for your stew.
Step 5
Stir the diced potatoes, red lentils, and the remaining bone broth into the blended onion and spice base. Place the pot over medium heat and bring the mixture to a gentle simmer.
Step 6
Once the mixture is simmering, add the browned chicken pieces. Simmer the stew for 20–25 minutes, or until the potatoes are tender and the chicken is cooked through.
Tip: If you’re using cubed chicken breast instead of bone-in thighs, wait to add it. Let the stew base cook for about 15 minutes until the potatoes are soft, then stir in the cubed breast and cook for an additional 6–8 minutes until fully cooked.
Step 7
Turn off the heat and stir in the cream. Taste the stew and adjust the salt if needed. Let the stew rest for 5–10 minutes before serving—this allows the flavors to develop.
Step 8
Ladle the stew into bowls while hot, and top with fresh herbs—cilantro, parsley, or sliced green onions all work beautifully. Finish with a squeeze of lemon juice to brighten the flavors before serving.
Serving Ideas
- Over Rice: Serve the stew on a bed of fluffy basmati rice or quinoa for a complete meal.
- With Bread: Pair with buttered naan, sourdough, or dinner rolls to soak up the creamy, flavorful sauce.
- With a Dollop of Yogurt: Add a spoon of plain yogurt or kefir on top for a cooling, creamy finish that balances the spices.
- Vegetable Boost: Serve alongside steamed or sautéed greens—spinach, kale, or cabbage work beautifully.
- Stew Bowls: Build a hearty bowl with grains, vegetables, and a drizzle of ghee for a nourishing dinner.
- Garnish Options: Fresh cilantro, mint, or a squeeze of lemon/lime brighten the flavors at serving time.
Make-Ahead Option
- This stew is excellent for making ahead because the flavors deepen overnight and the texture thickens as the lentils continue to soften, creating an even creamier consistency. You can make it up to 4 days ahead of time (1-2 days ahead will give you the best flavor and texture).
- To make it ahead of time, cook the stew completely as per recipe instructions.
- Let it cool, then refrigerate it in airtight containers, jars, or even in the pot it was cooked in (that’s what I usually do – there’s less dishes to wash that way!).
- When ready to serve, reheat it gently on the stove, stirring from time to time. Don’t rush the reheating step – because the stew is thick, you may scorch the bottom if you try to reheat it quickly over high heat.
- It’s normal for the stew to thicken a lot in the fridge. When reheating, add a splash of broth or water to thin it slightly.
- To make the reheated stew taste like it’s freshly cooked, add a small knob of butter or ghee, a squeeze of lemon, or a sprinkle of fresh cilantro. Doing this helps to ”wake up” the flavors after reheating.
Slow Cooker Option
- Brown the chicken (recommended for best flavor): Melt butter or coconut oil in a skillet over medium heat. Brown chicken until deep golden. Season with salt and pepper. Transfer to slow cooker.
- Sauté aromatics: In the same skillet, cook chopped onion until soft and translucent. Add garlic, fresh ginger, and spices. Cook 1 minute until fragrant.
- Blend the base: Transfer the onion mixture to a blender with 1 cup bone broth. Blend until smooth, then pour into the slow cooker.
- Add remaining ingredients: Add potatoes, red lentils, and remaining bone broth. Stir gently to combine.
- Cook on LOW for 6–7 hours or on HIGH: 3–4 hours. Cook until lentils are soft and potatoes are tender.
- If using cubed chicken breast instead of bone-in thighs: Add during the last 45–60 minutes on LOW or 30 minutes on HIGH, until cooked through.
- Finish: Turn off heat and stir in cream. Taste and adjust salt. Let rest 5–10 minutes.
- Serve: Garnish with fresh herbs and a squeeze of lemon juice.
Avoiding Common Mistakes (Tips For The Best Stew)
- Not rinsing the red lentils. The stew can taste dusty or become too starchy if you skip the rinsing step. Always rinse the lentils well under running water before adding them to stews and soups.
- Adding spices but not blooming them. This can make the stew taste bland and flat even with the spices added. Cook the spices for about a minute with the fresh garlic and ginger, stirring from time to time, to deepen their aroma and develop their flavor.
- Cooking at too high a boil. Keep the heat at a gentle simmer at all times, otherwise the lentils may cook unevenly, the chicken may become tough, and the bottom of your pot can scorch.
- Not adjusting liquid after resting or reheating. This can make your stew so thick that you could stand a spoon in it. Always add a splash of broth or water when reheating (this will also make it easier to reheat it without scorching the bottom of the pot).
- Under-seasoning. This makes the stew taste comforting but bland. Always add the salt a little and often, then taste the stew at the end of cooking and adjust the seasoning. Adding a squeeze of lemon when serving also helps to brighten the flavor. I like to serve this stew with lemon wedges so everyone can add as much lemon juice as they like to their plate or bowl.
- Serving immediately without resting. Resting allows the lentils to finish thickening and the flavors to develop fully, resulting in a slightly thicker and more flavorful stew.
- Expecting lentils to stay whole. It’s normal for red lentils to break down and partially dissolve – that’s what gives the stew its silky, creamy consistency. If you prefer lentils to stay whole, use green lentils in stews – but remember that you’ll need to use a different method to get the stew to thicken (like adding some flour or blending the onions and some of the potatoes to create a creamy base for the stew).
Storage, Freezing & Leftovers
- Refrigerator: Store cooled stew in an airtight container for 3–4 days. Flavors will deepen overnight, making it even more delicious the next day.
- Reheating: Gently reheat on the stove over low-medium heat, stirring occasionally to prevent the bottom from burning. Add a splash of water, broth, or cream if the stew has thickened too much.
- Freezing: This stew freezes exceptionally well. Cool completely, then portion into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months.
- Thawing & reheating: Thaw in the refrigerator overnight, then reheat gently on the stove, adding a little liquid if needed. Avoid high heat to keep the chicken tender.
Variations
- Make it dairy free by using coconut oil or tallow to brown the chicken and saute the veggies, then add coconut milk instead of cream at the end of cooking.
- Add leafy greens like fresh spinach, finely chopped kale, swiss chard, or even nettles (if you love foraging, nettles work in most cooked dishes as a substitute for spinach). Stir the greens in during the last few minutes of cooking, so they wilt but don’t become overcooked.
- Add other seasonal veggies. Instead of potatoes, you could add chopped carrots, sweet potato, cauliflower florets, or chopped green beans. Add them at the same time as lentils and let them simmer in the stew until soft.
- Make it spicier by adding in ½–1 tsp chili powder, some red pepper flakes, or some chopped fresh green chili. You could also serve the finished stew with some chili oil drizzled on top.
- Use other types of meat, for example cubed chicken breast, leftover shredded roast chicken (added at the end of cooking), ground chicken or turkey (brown it first), or even chickpeas for a vegetarian version.
- Make it more curry-like by adding in 2-3 tablespoons of tomato paste or ½–1 cup crushed tomatoes. You could also add a pinch of sugar if the acidity feels too strong. This makes the stew taste more like lentil and chicken curry.
Recipe FAQ
Final Encouragement
I hope you love making this quick and easy red lentil and chicken stew as much as I do! Red lentils are my favorite—they’re affordable, create a silky, creamy texture, and are packed with protein to keep everyone satisfied. If you love cozy, home-cooked meals, subscribe to my weekly newsletter for more tips, simple recipes, and homemaking inspiration designed especially for real-food moms like you. Don’t miss out on new ideas to make mealtime easier and more delicious!
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Savory Bread and Butter Pudding
Creamy Red Lentil and Chicken Stew
Ingredients
- 1½ lb (700 g) skin-on chicken thighs, cut into pieces OR equal amount of cubed chicken breasts
- 2 Tbsp butter, coconut oil, or tallow
- 1½ tsp unrefined salt, or to taste
- ½ tsp freshly ground black pepper
- 1 large onion, chopped
- 3 large cloves of garlic, smashed
- 1 Tbsp fresh ginger, grated
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp turmeric
- a pinch of cinnamon
- 4 cups chicken bone broth
- 1 cup red lentils, rinsed well
- 2 medium potatoes, peeled and diced
- ¾ cup heavy cream
To serve
- lemon wedges
- fresh chopped cilantro, parsley, or sliced green onions
- cooked basmati rice, naan bread, or crusty sourdough
Instructions
- Brown the chicken: Melt 1 tbsp butter or coconut oil in a large heavy-bottomed skillet over medium heat. Brown chicken in batches until deep golden. Season with salt and pepper, then set aside.
- Sauté the onion: Add more butter if needed. Cook chopped onion until soft and translucent. Season lightly.
- Toast aromatics: Add garlic, fresh ginger, and spices. Cook, stirring constantly, about 1 minute until fragrant.
- Blend the base: Transfer mixture to a medium heavy-bottomed pot. Add 1 cup of bone broth and blend with a stick blender until smooth.
- Add main ingredients: Stir in potatoes, red lentils, and remaining bone broth. Bring to a gentle simmer over medium heat.
- Cook the stew: Add browned chicken pieces and simmer 20–25 minutes, until potatoes are tender and chicken is cooked through. NOTE: If using cubed chicken breast, simmer stew base 15 minutes until potatoes are soft, then add chicken and cook 6–8 minutes more.
- Finish: Turn off heat and stir in cream. Taste and adjust salt. Rest 5–10 minutes.
- Serve: Garnish with fresh cilantro, parsley, or green onions, and a squeeze of lemon juice.
Notes
- Refrigerator: Once fully cooled, store the stew in an airtight container or in closed jars for 3–4 days. Flavors will deepen overnight, making it even more delicious the next day.
- Reheating: Gently reheat on the stove over low-medium heat, stirring occasionally to prevent the bottom from burning. Add a splash of water or broth if the stew has thickened too much.
- Freezing: This stew freezes exceptionally well. Cool completely, then portion into freezer-safe containers or heavy-duty freezer bags. Freeze for up to 3 months.
