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Smoky Chicken & Red Lentil Stew

Smoky Chicken & Red Lentil Stew

Prep time: 15
Cook Time: 20
Serves: 4

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3 stalks celery, chopped
  • 2 garlic cloves, minced
  • 2 medium carrots, chopped
  • 1 medium yellow onion, chopped
  • 3 cups low sodium
  • chicken broth
  • ¾ cup dry red lentils
  • ¼ cup fresh lemon juice
  • 1 teaspoon smoked paprika
  • 2 cups loosely packed baby kale
  • Fat-free sour cream and chopped fresh dill for garnish (optional)


  1. In 5- to 6-quart slow cooker, add chicken, celery, garlic, carrots, onion, chicken broth, lentils, lemon juice, paprika and 1 cup water; cover and cook on high 2½ hours or low 5 hours or until lentils are tender and internal temperature of chicken reaches 165°.
  2. Stir kale, 1 teaspoon salt and ¼ teaspoon pepper into stew. Makes about 9 cups.
  3. Serve stew garnished with sour cream and dill, if desired.

Per serving: 299 Calories, 4g Fat (1g Saturated), 63mg Cholesterol, 742mg Sodium, 32g Carbohydrates, 6g Fiber, 3g Sugars, 0g Added Sugars, 34g Protein

Chef Tip: For an easy, make-ahead dish, divide the soup into freezer-safe containers and freeze up to 3 months. Thaw the containers of soup in the refrigerator overnight, then reheat on the stovetop (or in a microwave-safe dish in microwave oven on high) until the internal temperature reaches 165°F.

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