Chicken and Lentil Stew

chicken lentil stew in bowl with spoon featured

Chicken, Lentils, Onions, Peppers, Mushrooms, Cabbage, and Tomatoes

A hearty filling lunch, packed with protein and vegetables

Every Sunday I prep lunches for the week, and there is a maybe 1 in 4 chance that I’m making a type of lentil stew.    If I’m exaggerating its only by a little bit.   

Lentil stew is super easy to make, and very customizable.   This recipe is my standard stew, and I encourage you to branch out with other vegetables, proteins and spices.   

If you find a variation you like, share it below with a comment!

chicken lentil stew served on with a cornbread muffin

Super Healthy Benefits of Chicken and Lentil Stew

Lentil stews are a great way to provide a hearty filling meal, packed with all sorts of good things.  This recipe boasts, per serving:

  • 28.2 grams of protein 
  • 6 grams of fiber
  • Only 240 Calories 

That makes this meal a better protein to calorie ratio than an ensure protein drink!   It also has more fiber than most fiber powders. 

Green vs Red Lentils

This recipe calls for green lentils, because I’ve found they’re less likely to break down than red lentils.   In truth, you can probably use either for this mean, and I often substitute them for each other across meals.    Supposedly, green lentils have a stronger flavor than reds, but I haven’t personally found it to be true. 

The mushyness of cooked red lentils can be exploited for soups and other meals.

Delicious Side Dishes

This meal works well as a low cal lunch.  If you want though, this Chicken Lentil Stew pairs well with any number of sides:

  • Moist Honey Cornbread:  I have a variant you can use for little cornbread muffins, which I’ve loved with chicken lentil stew.
  • Mushroom pilaf:  If you want to serve this lentil stew for dinner, a hearty side of rice will round it out. 
  • Chickpea salad:  If you need even more protein with your meal, this chickpea salad is for you.
  • Potato Salad:  A hearty warm chicken lentil stew can be paired well with a cool creamy potato salad.
Mediterranean Rice Pilaf with Dried Mushrooms
cooked moist honey cornbread in a pan

Alternate Ingredient choices

You can add or subtract ingredients at will, some recommendations:

  • Chickpeas will add protein and more bite to the stew
  • Zucchini or summer squash, when in season is a cheap and easy way to add color
  • Shredded turkey tenderloin will offer better calorie performance than chicken and taste great
  • Adding beans and more chili powder makes this dish more like a chili
  • Red lentils and more broth would make this dish more like a soup.

Let’s make Chicken and Lentil Stew

Mushrooms:  If using dried mushrooms, start with these first.  If using fresh mushrooms, slice and add them to the skillet with the onions and peppers below for browning. 
To rehydrate dried mushrooms, place some dried mushrooms in a Tupperware and cover in boiling water.  Seal the Tupperware and wait 30-45 minutes as they rehydrate.   I used about 1 cup of dried mushrooms in and filled a quart sized Tupperware with water.   After rehydrating them, discard the water and rinse the mushrooms.

rehydrated mushrooms in a tupperware

Shredded Chicken:  Place the frozen chicken breasts whole into a pressure cooker and add 2 cups of water and 2 tsp of chicken bullion.  Cook on high for 13 minutes and allow to naturally release for 10 minutes before opening.   Shred the chicken with two forks onto a plate or into a bowl.

pressure cooked chicken before being shredded

Make the rest: 
Now we’ll brown the onions and peppers and prepare the base of the stew.   Dice the onions and chop the peppers, then brown in a skillet with olive oil, a sprinkle of salt, and some Italian seasoning.  If using fresh mushrooms, add them here. 

Once the onions and peppers have browned, add the tomato paste, garlic, more salt, pepper, and 1 tsp of paprika.   Cook for 2-3 more minutes or until it’s almost at the point of burning.  

Peppers and onions for chicken lentil stew, browning in a pan

Add the tomatoes and two cups of chicken broth (mix 1 tsp chicken bullion with 1 cup water).  If using rehydrated mushrooms, add them now.

tomatoes and mushrooms added to the peppers and onions

Bring the pan to a boil, then add the lentils.  Simmer on medium heat for 20 minutes, until the lentils are nearly done.

lentils added to the pan to simmer

Thinly slice two cups of cabbage while the pan simmers. 
After finishing the simmering the pan, add 2 more cups of broth, the shredded chicken, oregano, and cabbage.  Simmer a few minutes more until the lentils are soft. 

Serve and enjoy 🙂

oregano and chicken added to the simmering pan
thin sliced cabbage added to the pan for chicken and lentil stew
finished lentil stew in pan

Recipe for Chicken and Lentil Stew

chicken lentil stew in bowl with spoon featured

Chicken and Lentil Stew

Chicken, Lentils, Onions, Peppers, Mushrooms, Cabbage, and Tomatoes
5 from 1 vote
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Lunch
Cuisine American
Servings 5 bowls
Calories 141 kcal

Equipment

  • 1 Pressure Cooker
  • 1 large skillet (or Dutch oven or similar)

Ingredients
  

  • 2 Cups Green Lentils
  • 1.25 Lb Chicken Breast
  • 1 Cup Mushrooms Dehydrated, or 1.5 cups fresh mushrooms
  • 32 Oz Whole Peeled Tomatoes Canned
  • 2 Cups Thin Sliced Cabbage
  • 1 Onion
  • 1 Tbs Tomato Paste
  • 4 Tsp Chicken Bullion or 4 Cups Chicken Broth
  • 10-20 leaves Fresh Oregano or 1 tsp dried
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • Salt and Pepper To Taste

Instructions
 

Dried Mushrooms

  • To rehydrate dried mushrooms, place some dried mushrooms in a Tupperware and cover in boiling water. Seal the Tupperware and wait 30-45 minutes as they rehydrate. I used about 1 cup of dried mushrooms in and filled a quart sized Tupperware with water. After rehydrating them, discard the water and rinse the mushrooms.
    rehydrated mushrooms in a tupperware

Shredded Chicken

  • Place the frozen chicken breasts whole into a pressure cooker and add 2 cups of water and 2 tsp of chicken bullion. Cook on high for 13 minutes and allow to naturally release for 10 minutes before opening. Shred the chicken with two forks onto a plate or into a bowl.
    pressure cooked chicken before being shredded\

The Chicken and Lentil Stew

  • Brown the onions and peppers and prepare the base of the stew. Dice the onions and chop the peppers, then brown in a skillet with olive oil, a sprinkle of salt, and some Italian seasoning. If using fresh mushrooms, add them here.
    Peppers and onions for chicken lentil stew, browning in a pan
  • Once the onions and peppers have browned, add the tomato paste, more salt, pepper, and 1 tsp of paprika. Cook for 2-3 more minutes or until it's almost at the point of burning.
    tomatoes and mushrooms added to the peppers and onions
  • Add the tomatoes and two cups of chicken broth (mix 1 tsp chicken bullion with 1 cup water). If using rehydrated mushrooms, add them now.
    tomatoes and mushrooms added to the peppers and onions
  • Bring the pan to a boil, then add the lentils. Simmer on medium heat for 20 minutes, until the lentils are nearly done
    lentils added to the pan to simmer
  • Thinly slice two cups of cabbage while the pan simmers.
    After finishing the simmering the pan, add 2 more cups of broth, the shredded chicken, oregano, and cabbage. Simmer a few minutes more until the lentils are soft.
    finished lentil stew in pan

Nutrition

Serving: 1BowlCalories: 141kcalProtein: 28.2gFiber: 6g
Keyword chicken, Lentil, stew
Tried this recipe?Let us know how it was!
Nutrition Facts
Chicken and Lentil Stew
Serving Size
 
1 Bowl
Amount per Serving
Calories
141
% Daily Value*
Fiber
 
6
g
25
%
Protein
 
28.2
g
56
%
* Percent Daily Values are based on a 2000 calorie diet.
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