This delicious stew contains nourishing ingredients like carrot, sweet potato, garlic, and lentils.
The protein, fiber, folate and magnesium in lentils can help you to:
- Lower your cholesterol
- Improve the health of your heart
- Prevent constipation and other digestive disorders
- Stabilized your blood sugar
- Increase your energy levels
- Lose weight
Sprouting the lentils is an easy step which makes them easier to digest, and also helps to neutralize the phytic acid in lentils. Phytic acid is a substance which binds with calcium, magnesium, iron, copper, and zinc, making it difficult for you to absorb those nutrients. By sprouting your legumes, you neutralize the phytic acid and make the nutrients in the lentils easier for your body to absorb.
Read more here about how to sprout lentils.
I also use my Healing Bone Broth for this recipe, to boost the nutritional value even more!
Bone broth is:
- an excellent source of minerals.
- boosts the immune system and reduces allergy symptoms.
- improves digestion and heals inflammation in your gut lining.
- is high in calcium, magnesium, and phosphorus (promotes strong teeth and bones).
- has a high collagen content for healthy joints, hair, skin, and nails.
- helps eliminate cellulite.
And I like to serve the stew with a salad and this delicious Soaked Pita Bread from Mommypotamus. Soaking the bread is an easy step which makes the bread easier to digest and the nutrients more available to your body.
This stew recipe was inspired by this Chicken and Lentils recipe.
Easy Chicken Lentil and Veggie Stew
Ingredients
- 1 tablespoon butter, ghee, or coconut oil
- 1 pound (500 grams) boneless chicken breast cut into small pieces
- 1 medium onion chopped
- 2 cloves garlic chopped
- 1.5 teaspoons salt
- spices, to taste I use 1 tsp cumin, 1 tsp coriander, 1 tsp turmeric, and 1/2 tsp pepper
- 3 large tomatoes, chopped (or 1 cup of tomato sauce)
- 2 medium carrots chopped
- 1 cup sweet potato chopped
- 3/4 cup sprouted lentils or dry lentils
- 2 cups (500ml) bone broth
Instructions
- Heat the butter in a skillet or large sauce pan over medium heat. Cook the chicken pieces until lightly brown. Remove chicken from skillet and place on a plate.
- Add onion to the skillet and cook for about 5 minutes. Add garlic and cook 2 more minutes.
- Add the salt and spices and tomatoes. Cook until the tomatoes have released their juices.
- Add the carrots, sweet potatoes, lentils, and bone broth. Bring to a boil, reduce heat, and simmer about 20 minutes, covered. Add a little water if needed.
- Return the chicken to the skillet. Continue cooking until lentils are soft.
Yum!
Thanks Colleen, I’m so happy you liked it! 💗
Which brand of boneless chicken do you
use?
My husband buys fresh chicken from the fruit and veggie market in Riyadh.