Smoky Chicken and Red Lentil Stew
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.
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.
- 4 g Fat
- 1 g Saturated Fat
- 63 mg Cholesterol
- 742 mg Sodium
- 32 g Carbohydrates
- 6 g Fiber
- 3 g Sugars
- 0 g Added Sugars
- 34 g Protein
Directions
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.
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.
