get monthly recipes, ideas and tips » Chicken and Red Lentil Stew with Greens and Sweet Potatoes Posted on December 12, 2012 Recipe: Chicken and Red Lentil Stew with Greens and Sweet Potatoes Ingredients 1 ½ pounds FreeBird chicken thigh meat, boneless and skinless, cut into 1” cubes 2 Tbsp. vegetable oil 1 tsp salt ¼ tsp cayenne pepper 2 cloves garlic, minced 1 Tbsp. minced fresh ginger 1 medium onion 1 tsp cumin ½ tsp dried mustard ½ tsp dried coriander ¼ tsp cinnamon 1 Tbsp. brown sugar 4 cups chicken broth 1 cup red lentils 1 can (14.5 oz) diced tomatoes 2 carrots, peeled and cut into ½ “ rounds 2 small potatoes, peeled and diced into ½ “ cubes 1 small sweet potato, peeled and diced into ½” cubes 1 large bag (12 oz) cleaned and chopped spinach 2 Tbsp. freshly chopped cilantro 6 Tbsp. plain yogurt or sour cream Instructions In a stock pot, heat oil over medium heat. Add chicken cubes and sprinkle with salt and pepper. Saute for 2-3 minutes, stirring occasionally to brown all sides of meat cubes. Add garlic, ginger, and onion. Saute for another 2-3 minutes. Add dried spices (cumin, mustard, coriander, cinnamon) and brown sugar and stir until combined. Add broth and tomatoes with juice; bring to a boil. Add vegetables. Return to boil, reduce heat and cook for 10 minutes. Add lentils, cover, and simmer for an additional 20 minutes. Using a fork, check to be sure vegetables are soft. When soft, add spinach, stir to combine until spinach is wilted. Add cilantro. Serve in soup bowls. Garnish each bowl with a dollop of plain yogurt or sour cream, if desired, and chopped cilantro. Nutritional Information, Per Serving: 440 calories; 15 g fat; 3 g saturated fat; 42 g carbohydrate; 9 g fiber; 8 g sugars; 35 g protein source: National Chicken Council Preparation time: 20 minute(s) Cooking time: 40 minute(s) Number of servings (yield): 6 Rating 5 stars: ★★★★★ 1 review(s) We'll have results for you shortly!