Tuesday, October 21, 2014

Lentil Chicken Stew



This month's Recipe Redux challenge is Spooky Spices. I can relate to this topic because when I got married 8 years ago, I received a great spice rack filled with all sorts of spices. And while I have some jars that are regularly empty and being refilled (basil, parsley, oregano), I have others that I probably haven't opened in the last 8 years except to sniff. You know, just to see what they were. (They probably have reached their shelf life at this point and should be thrown out.)

For our Spooky Spice, we chose marjoram. It's not a spice I use frequently, but it's fantastic in soups and stews, dressings and sauces. The lovely thing about using those spices that get dusty in the back of your spice cupboard is that they each have different health benefits. Marjoram has been scientifically proven to help with the gastrointestinal tract. Cool, right?

This stew is a delicious blend of vegetables, legumes, and fresh chicken, and it is very filling. The sweet potato is a fantastic sweetening touch. And although we said the chia was optional, it helps make the soup even more filling, which is great if you're trying to save on calories. Enjoy!

Ingredients

3 T olive oil
2 garlic cloves minced
1 onion chopped up
1 1b diced up chicken breasts
1 tsp marjoram
1 tsp thyme
2 tsp salt
1/2 tsp pepper
1/8 tsp allspice ground (optional)
1/2 C chia, ground (optional)
1 14 oz can diced tomatoes
6 C water
1 C lentils
4 stalks of celery chopped up
1 sweet potato chopped in small pieces


Directions  Serves 8

1. In a large pot heat pan to medium heat and put in onion and garlic stir and let cook about 5 minutes until softened.
2. Stir in the chicken and cook until the chicken is cooked all the way through.
3. Then stir all of the rest of the ingredients. Bring to a boil. Then turn down to medium low. Cook until the potatoes and lentils are soft at least 30-45 minutes.
4. Serve in soup bowls.
5. You can store leftovers in airtight container in fridge or freezer.


Here are some other spices you might be interested in:
Star Anise
Turmeric, Garlic, and Parsley
Chili and Thyme
Cinnamon, Ginger, and Cardamon



10 comments:

  1. I've been on a soup roll lately. It is fall after all. I love that you added chia.

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    Replies
    1. I agree with you. This is the best time of year to eat soup.

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  2. Yummo! Now I don't have an oven, I am in need of more stove-top meals. Love the fact it is a one-pot-wonder too!

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    Replies
    1. Thank you. I love the one pot plan too. The less dishes the better. :)

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  3. This looks delicious and I love all the spices you used!!

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  4. Love lentil soup, but sadly have never made it.

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    Replies
    1. It is very easy. You will have to give it a try. :)

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  5. How much onion? I see it in the steps, but not in the ingredient list? I am gonna wing it with 1 medium onion diced.....

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    Replies
    1. Thanks for noticing that. I corrected that.

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