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Italian Lentil & Chicken Stew

My vegetarian husband is just gaga for Lentil Stew. When we lived in Brooklyn he ordered in at least once a week from a place called Rice [1]which served the stew piping hot over brown rice. The main flavors of the stew were Asian inspired and included both cumin and curry. As much as I’d like to expand my kid’s palette to those tastes, he’s just not there yet. So, we set out to create a more Italian inspired version of this very same stew. We made the stew all vegetarian and then added shredded rotisserie chicken to it after dishing out my husband’s helping. (I love using rotisserie chicken in this cheating manner!)

Italian Lentil & Chicken Stew

Prep Time: 15 mins  Cooking Time: 45 mins (largely unattended)

1 tablespoon olive oil
1/2 large onion (diced finely)
1 pound green lentils
3 carrots (peeled + diced)
2 zucchini (cut in rounds + halved)
1 russet potato (peeled + diced)
2 large roma tomatoes (diced)
6 to 8 cups water
3 packets vegetarian liquid broth concentrate packets
4 cloves crushed garlic
1 teaspoon oregano
2 to 4 teaspoons basil (we use Trader Joe’s frozen basil cubes)
salt & pepper to taste
1/2 rotisserie chicken (shredded)

Heat oil in heavy large pot over medium-high heat. Add onion and garlic and saute until translucent. Add all remaining ingredients (EXCEPT CHICKEN) and bring to boil. Reduce heat to medium-low and simmer until lentils are tender, about 45 minutes or less. Stir in shredded chicken and cook for just a few moments until it is just warm. Serve hot over brown rice.

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[1] Rice : https://cookingwithmykid.comwww.riceny.com

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