Prep 15 mins
Cook 25 mins
From most recent book. Haven't tried. This hearty, quick cooking stew tastes as if it had been simmered for hours. Double the recipe, it freezes beautifully.
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried oregano
- 1⁄8 teaspoon fresh ground black pepper
- 1 tablespoon tomato paste
- 1 lb boneless skinless chicken breast, cut crosswise into 1/2 in. slices
- 15 ounces lentils, can drained and rinsed
- 14 1⁄2 ounces diced tomatoes, with juices
- 3⁄4 cup low sodium chicken broth
- 4 ounces Baby Spinach (4 cups)
- In a medium saucepan, heat oil over medium heat. Add onion, garlic, basil, oregano, pepper, and a pinch of salt; reduce heat to medium-low and cook, stirrring occasionally, 4 minutes.
- Stir in tomato paste and cook 3 minutes longer.
- Stir in chicken breasts and cook for 1 minute. Add lentils, tomatoes, and their juices, and broth. Bring to a gentle simmer, reduce heat to low, cover and cook until chicken is cooked through, 7 to 10 minutes.
- Stir in spinach, cover, and cook 1 minute longer or until spinach wilts. Season with salt and pepper to taste and serve warm.
I made this last night and both my 11-year-old daughter and I loved it! Hearty, filling, tasty. HOWEVER, I have never seen lentils in a can, so I went ahead and bought a bag of lentils, which take only 20 minutes to cook, and used 2 cups of those instead of a can. It was all very good.
Easy, nutritious and delicious....what more could you ask for in a recipe...Oh, yeah, I had all the ingredients on hand and that was another plus! I made this recipe almost exactly as posted, only added a couple of small amounts of leftovers that I had. It was really a delicious soup! Thanks for sharing it with us on Food.com, Lizzie!!!
This is easy and excellent.