Chicken and Lentil Stew

Watch out world, Kat is about to add another bean under her belt! Remember the bean mausoleum? Somewhere on the back of that shelf, there is a Tupperware container of dried lentils that is about to see the light of day. This is momentous because I don't really cook with lentils. Now that I think about it, even though I almost always have them on hand, I don't recall actually adding them to a recipe. Until now.

On a separate note, while much of the blogosphere is busy posting T-day recipes and tips, I am busy trying to use the last of the cooked chicken from the two batches of soup I made for the germ ridden people I know. Each cooked chicken yields about 24 oz of meat. Harkening back to my Weight Watcher days, and depending on how much protein I want in my dish, that is enough chicken to make two or three recipes with four servings each which I can store in the freezer. Multiply that by two chickens and I'll have a pretty healthy stockpile to choose from. Which is good because December is a busy month and I operate much better when I can throw a pre-cooked meal in the microwave. Otherwise, historically I end up subsisting on Christmas cookies and wine.
 
P.S. I'm giving myself bonus points for finding another way to use up some the kale that I bought.
 

Ingredients:

  • 1 tablespoon olive oil
  • 2 cloves garlic, crushed
  • 1 medium onion, chopped
  • 2 large celery stalk
  • 2 large carrots, sliced
  • 8 ounces mushrooms, sliced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • Freshly ground black pepper
  • 8 to 12 ounces cooked chicken, diced
  • 4 cups chicken broth
  • 1 cup dried lentils, picked through
  • 4 cups kale, ribs and stems removed

Directions:

  • Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook until the onions are soft.
  • Add the carrots and celery. Continue cooking about 5 minutes.
  • Stir in the mushrooms and cook another two to three minutes.
  • Add the chicken, lentils, thyme, oregano and chicken broth. Bring to a boil.
  • Reduce the heat, cover and simmer for about 30 minutes until the lentils are tender.
  • Drop the chopped kale on top of the stew. Cover and simmer for 5 to 10 minutes until the kale softens.
  • Stir through and season to taste with salt and pepper.
Serves four
 
Nutritional info:
 
Calories 214.0  Total Fat 5.0 g  Cholesterol 32.9 mg  Sodium 93.7 mg  Potassium 835.6 mg Total Carbohydrate 23.4 g  Protein 21.3 g
 
 


Bon appétit!

Kathryn

Visit me at http://katseasykitchen.com

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