Creamy Red Lentil and Chicken Stew
A gentle, creamy red lentil and chicken stew made in one pot with simple ingredients—perfect for busy days.
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
Storage Tips:
- 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.