Lemon Lentil Stew

Recipe by sszz907
READY IN: 1hr 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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