LEMON LENTIL STEW
This is a hearty and delicious lentil stew with a strong lemon flavor. Serve it with any dinner menu or even as a simple main dish
Provided by sszz907
Categories Stew
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Rinse off the barley and let it soak in a cup of water overnight.
- Preheat the oven to 350°F.
- Place the chicken breast in a baking dish. Zest one lemon on top of the chicken and squeeze all of the juice over it.
- Bake the chicken for approximately 30 minutes or until done (this is for boneless skinless chicken breast, adjust cook time if using chicken with bones).
- Shred the chicken into small pieces and set aside.
- Sauté the onion in a large pot with the olive oil for about five minutes.
- Rinse the lentils and add them to the pot.
- Drain the barley and add it to the pot. Squeeze the second lemon into the pot (be careful not to add any seeds!).
- Add in the chicken broth, diced tomatoes, oregano, parsley, and four cups of water. Mix the contents and bring them to a boil.
- Turn down the heat and simmer for 30 minutes, stirring occasionally.
- Add in the shredded chicken breast and carrots and simmer for another 5 minutes.
Nutrition Facts : Calories 122.3, Fat 3.3, SaturatedFat 0.7, Cholesterol 9.3, Sodium 174.4, Carbohydrate 16.7, Fiber 4.4, Sugar 2.9, Protein 7.5
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