Recipe by Lizzie Rodriquez
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.
Top Review by driggs63
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.
- 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)
Directions See How It's Made
- 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.