As you know, I am a huge soup fan. I love how you can prep & cook once, and have left overs for at least 1 or 2 more days. Over the weekend is the perfect time to make up a big batch making for quick, easy dinner or lunch during the week. I’m all about making home cooking (and cleaning up) simple. That’s the only way to make it part of a weekly routine.
why everyone loves a good stew
Also, if you have picky eaters in your house, soups are sneaky way to get in lots of veggies into the diet. Once all the flavors mix together, no one will even realize how much good stuff they are eating. This is one key reason we like to eat soup at least once to twice a week – the kiddos will gobble it down.
Besides that, this chicken lentil curry stew is absolutely delicious! It’s thick and hardy, which makes for a delicious winter dish.
make it your way
This chicken lentil curry stew is super versatile. It can be made with chicken, as described below, or can easily be modified by adding extra lentils for a vegan recipe. Also, if you prefer a soup rather than a stew, add more vegetable broth until it reaches the desired consistency.
toppings give it an extra punch
Squeeze some lemon juice on to enhance the flavors prior to serving.
Top with parsley or avocado.
Sprinkle with some crushed red pepper to turn up the heat.
Or let everyone choose what they want to add to their own bowl.
chicken lentil curry stew
A hearty, delicious stew that can include organic chicken or can also be modified to vegan adding additional lentils to the recipe.
- 4 tbsp coconut oil
- 1 large yellow onion or 2 small yellow onions, chopped
- 5 carrots, chopped
- 5 celery stalks, chopped
- 2 cloves garlic, minced
- 1 tbsp minced fresh ginger (about 1 inch piece), peeled & chopped or 1/2 tsp dried ginger spice
- 2 tbsp curry seasoning (I like Simply Organic Curry Powder)
- 6 cups vegetable broth
- 1 1/2 cups red lentils, dry
- 1 pound organic boneless, skinless chicken thighs
- 2 tsp sea salt
- Sea salt & black pepper to taste
- 3/4 cup coconut milk
- Begin soaking red lentils in filtered water on the countertop. Set aside.
- In a large pot, melt coconut oil over low/medium heat.
- Chop onions, carrots, and celery. Saute in coconut oil for 10-15 minutes.
- Peel and chop ginger & garlic. Add to saute for one minute.
- Add vegetable broth, curry seasoning, & black pepper (~2-3 twists from a grinder). Increase heat to high.
- Drain and rinse lentils thoroughly. Add to pot.
- Add raw chicken thighs to pot and sprinkle with 2 tsp sea salt.
- Cover and allow pot to come to a boil, and cook for 15 minutes.
- Turn heat down to low. Cover & simmer for additional 30 minutes.
- Remove from heat.
- With tongs, remove each chicken thigh and shred. I like to use 2 forks, pulling chicken apart. Return to stew.
- Stir in coconut milk. Add any additional sea salt and black pepper to taste.
- Top with chopped parsley or sliced avocado to serve.