S&L Produce

Chicken and Red Lentil Stew

Makes 6 servings


  • 1 1/2 pounds chicken thigh meat, boneless and skinless, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 medium onion, chopped
  • 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 (14 1/2-ounce) can 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 potato, peeled and diced into 1/2-inch cubes
  • 1 cup red lentils
  • 1 (12-ounce) bag cleaned and chopped spinach
  • 2 tablespoons freshly chopped cilantro, additional for garnish
  • 6 tablespoons sour cream


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

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