Chicken and Red Lentil Stew with Greens and Sweet Potatoes
Course
Soups
Ingredients
1-1/2
lbs
chicken thigh meat
boneless and skinless, cut into 1-inch cubes
2
Tbsp
vegetable oil
1
tsp
salt
1/4
tsp
cayenne pepper
2
cloves
garlic
minced
1
Tbsp
fresh ginger
minced
1
medium
onion
1
tsp
cumin
1/2
tsp
dried mustard
1/2
tsp
dried coriander
1/4
tsp
cinnamon
1
Tbsp
brown sugar
4
cups
chicken broth
1
can (14.5 oz)
diced tomatoes
2
carrots
peeled and cut into 1/2-inch rounds
2
small potatoes
peeled and diced into 1/2-inch cubes
1
small sweet potato
peeled and diced into 1/2-inch cubes
1
cup
red lentils
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 cubed chicken and sprinkle with salt and cayenne pepper.
Sauté for 2–3 minutes, stirring occasionally to brown all sides of meat cubes.
Add garlic, ginger, and onion. Sauté for another 2–3 minutes.
Add cumin, mustard, coriander, cinnamon, and brown sugar; stir until combined.
Add broth and tomatoes with juice; bring to a boil. Add carrots, potatoes, and sweet potato. Return to a boil, reduce heat and cook for 10 minutes.
Add lentils, cover and simmer for an additional 20 minutes. Using a fork, check that 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.