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Chicken and Red Lentil Stew with Greens and Sweet Potatoes

Chicken and Red Lentil Stew with Greens and Sweet Potatoes Recipe

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Prep/Cook Time: 60 Minutes
Servings: 6
Average Rating: Star Star Star Star Star

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1 1/2 packages
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2 tablespoons vegetable oil
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 medium onion
1 teaspoon cumin
1/2 teaspoon dried mustard
1/2 teaspoon dried coriander
1/4 teaspoon cinnamon
1 tablespoon brown sugar
4 cups chicken broth
1 cup red lentils
1 can (14.5 ounces) diced tomatoes
2 carrots, peeled and cut into 1/2 inch rounds
2 small potatoes, peeled and diced into 1/2 inch cubes
1 small sweet potatoe, peeled and diced into 1/2 inch cubes
1 large bag (12 ounces) cleaned and chopped spinach
2 tablespoons freshly chopped cilantro
6 tablespoons plainyogurt or sour cream


  1. In a stock pot, heat oil over medium heat.  Add chicken cubes and sprinkle with salt and pepper.  Saute for 2-3 minutes, stirring occasionally to brown all sides of meat cubes.
  2. Add garlic, ginger, and onion.  Saute for another 2-3 minutes.  Add dried spices (cumin, mustard, coriander, cinnamon) and brown sugar and stir until combined.  Add broth and tomatoes with juice; bring to a boil.  Add vegetables.  Return to boil, reduce heat and cook for 10 minutes.  Add lentils, cover, and simmer for an additional 20 minutes.
  3. Using a fork, check to be sure vegetables are soft.   When soft, add spinach, stir to combine until spinach is wilted.  Add cilantro.
  4. Serve in soup bowls.  Garnish each bowl with a dollop of plain yogurt or sour cream, if desired, and chopped cilantro.

Note

Recipe Courtesy of National Chicken Council




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