Chicken and Lentil Stew

I made this dish up as a way to use up some leftover roast chicken. It was so good though I'd cook chicken just to make it again.

This is a simple, rustic dish but the flavors are just wonderful together & its pretty darn healthy. (Who doesn't need a quick healthy meal during the busy holiday season?) When Matt & I went to La Belle Vie for our anniversary, one of the dishes had lentil served over a carrot puree which I absolutely loved. The carrots & lentils together in this stew gave me that same flavor combination. I think its the sweetness of the carrots that really makes it special.

A note on the kale. We get a lot of kale when it first comes into season. We chop it, blanch it for a minute & freeze it to use in soups & stews throughout the winter. If you are using fresh kale add it with the lentils so it has some time to soften or blanch it then add it at the end like we did. If you use spinach instead of kale just add it at the end until it wilts.

Chicken and Lentil Stew

1/2 T olive oil
1 leek, white & light green parts sliced
1 large clove garlic, minced
1 - 1 1/2 c carrots, cut into 1/2-inch slices
1 c cooked chicken
1/2 c dry brown lentils

1/2 t dried thyme
1/4 t dried marjoram
1/4 t dried rosemary
2 c chicken stock, hot
1/2 c kale, chopped & blanched (spinach would be good too)

salt & pepper

Heat oil in a large saucepan over medium-high heat. Add the leek & onion & cook until tender. Stir in the carrots, chicken, lentils, thyme, marjoram & rosemary. Add the hot stock. Bring to a boil. Reduce heat, cover & simmer for about 30 minutes, until the lentils are tender. Stir in the kale & heat through. Season to taste with salt & pepper.

2 servings

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