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Lentil and Vegetable Stew with Grilled Chicken
Lentil and Vegetable Stew with Grilled Chicken

Lentil and Vegetable Stew with Grilled Chicken
A hearty and nutritious stew featuring seasonal vegetables and protein-rich grilled chicken.
Lentil and Vegetable Stew with Grilled Chicken
Ingredients:
1
Servings
  • 2
    item
     chicken breast
  • 200
    g
     lentils
  • 100
    g
     carrot
  • 100
    g
     celery
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    item
     bay leaf
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 500
    ml
     water
Preparation Time: 45 minutes
Lentil and Vegetable Stew with Grilled Chicken
Instructions:
  1. Rinse the lentils under cold water and set aside.
  2. Heat olive oil in a large pot over medium heat.
  3. Add chopped onion, garlic, carrot, and celery. Sauté until vegetables are soft.
  4. Add chopped tomatoes, thyme, bay leaf, salt, and pepper. Cook for another 5 minutes.
  5. Add lentils and water to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
  6. While the stew is cooking, season chicken breasts with salt and pepper.
  7. Grill chicken breasts over medium heat until fully cooked, about 6-7 minutes per side.
  8. Serve the stew hot with sliced grilled chicken on top.
Nutrition Per Serving 800 g Per 100g
Energy 533 kcal 67 kcal
Protein 55 g 6.9 g
Fibre 15 g 1.9 g
Salt 2 g 0.3 g
Sugar 8 g 1.0 g
Carbohydrates 60 g 7.5 g
Fat 18 g 2.3 g
  • 2
    item
     chicken breast
  • 200
    g
     lentils
  • 100
    g
     carrot
  • 100
    g
     celery
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    item
     tomato
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    item
     bay leaf
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 500
    ml
     water
1
Servings
0

Rinse the lentils under cold water and set aside.

Heat olive oil in a large pot over medium heat.

Add chopped onion, garlic, carrot, and celery. Sauté until vegetables are soft.

Add chopped tomatoes, thyme, bay leaf, salt, and pepper. Cook for another 5 minutes.

Add lentils and water to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.

While the stew is cooking, season chicken breasts with salt and pepper.

Grill chicken breasts over medium heat until fully cooked, about 6-7 minutes per side.

Serve the stew hot with sliced grilled chicken on top.

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