Lentil and Chicken Stew

This hearty Lentil and Chicken Stew combines tender chicken pieces with earthy lentils, simmered in savory chicken stock for a comforting dish. Enhanced with traditional herbs and a touch of garlic, this stew is perfect for a cozy dinner, providing a balanced meal rich in protein and fiber.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup lentils, rinsed and drained
• 4 cups chicken stock
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add diced onions, carrots, and celery, and sauté until softened, about 5 minutes.
2. Stir in minced garlic and cook for an additional minute until fragrant.
3. Add the chicken pieces to the pot, cooking until they are browned on all sides.
4. Sprinkle in the thyme, smoked paprika, salt, and pepper, stirring to combine.
5. Pour in the chicken stock and add the lentils and bay leaf. Bring to a boil, then reduce heat to low and cover.
6. Simmer for about 30-35 minutes until the lentils are tender and the chicken is cooked through.
7. Remove the bay leaf, taste, and adjust seasoning if necessary.
8. Serve hot, garnished with fresh parsley.