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.
- Prep Time: 15
- Cook Time: 45
- Total Time: 60
Scale
Ingredients
- 1 1/2 cups red lentils, dry
- 3 tbsp coconut oil
- 1 large yellow onion or 2 small yellow onions, chopped
- 5 carrots, chopped
- 5 celery stalks, chopped
- 2 cloves garlic, minced or 1/2 tsp dried garlic powder
- 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 pound organic boneless, skinless chicken thighs
- 2 tsp sea salt
- Black pepper to taste
- 3/4 cup coconut milk
Optional for topping
- parsley
- avocado
Instructions
- 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.
- Serve.
Optional
- Top with chopped parsley or sliced avocado to serve.
Nutrition
- Serving Size: 8