Chicken and Red Lentil Stew with Greens and Sweet Potatoes

Chicken and Red Lentil Stew with Greens and Sweet Potatoes


  • 1 ½ pounds chicken thigh meat, boneless and skinless, cut into 1” cubes
  • 2 TBLS vegetable oil
  • 1 tsp salt
  • ¼ tsp cayenne pepper
  • 2 cloves garlic, minced
  • 1 TBLS minced fresh ginger
  • 1 medium onion
  • 1 tsp cumin
  • ½ tsp dried mustard
  • ½ tsp dried coriander
  • ¼ tsp cinnamon
  • 1 TBLS 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 TBLS freshly chopped cilantro
  • 6 TBLS plain yogurt or sour cream

Cooking Directions:

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.

Courtesy of National Chicken Council
Nutrition Overview
Serving Size: 4oz
Per Serving
Total fat
Saturated fat