Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 ½ teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- 1 cup red lentils, rinsed well
- 2 medium carrots, diced
- 1 medium sweet potato, peeled and chopped into ½-inch cubes
- 4 cups low-sodium chicken broth (or vegetable broth for a lighter taste)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 can (14 oz) diced tomatoes, undrained
- Salt and freshly ground black pepper, to taste
- Juice of ½ lemon
- Fresh cilantro or parsley, chopped, for garnish
Substitution tips: If you’re short on time, frozen diced carrots and sweet potatoes work just fine. For a dairy-free option, this recipe is naturally free of dairy, but feel free to add a dollop of coconut yogurt on top for creaminess. If you prefer dark meat chicken or thighs, those work beautifully here too and add even more richness.
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, until soft and translucent. This step always reminds me of my early kitchen days when my grandmother would say, “Patience, Emma—good things come from a gentle sweat.”
- Add the minced garlic and grated ginger. Cook for another minute until fragrant. The aroma at this point always makes me pause and smile, knowing we’re on the right track.
- Stir in the turmeric, cumin, smoked paprika, and coriander. Toast the spices for about 30 seconds to help release their flavors. Don’t rush this part—it’s where the magic begins.
- Add the rinsed lentils, diced carrots, and sweet potato cubes. Stir to coat everything in the spices.
- Pour in the chicken broth and the can of diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes.
- Add the chicken pieces to the pot. Simmer gently for another 15-20 minutes, or until the lentils and vegetables are tender and the chicken is cooked through. I like to keep the heat low to make sure the chicken stays tender and the flavors meld beautifully.
- Season with salt, pepper, and lemon juice. The lemon brightens everything up, cutting through the richness just perfectly—something I learned from my husband’s love of fresh flavors.
- Ladle the stew into bowls and garnish with chopped cilantro or parsley. Serve warm and watch as the family digs in with happy, satisfied smiles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International