Chunky Chicken and Red Lentil Stew

by SuperValu

This chicken and lentil stew is the perfect mid-week meal to warm you up on a cold winter night.

4 people 30 minutes 10 minutes

Ingredients

1 - Bay Leaves
2 sticks Celery diced
500 g Chicken Breast diced
1 litre Chicken Stock Cube
2 tsp Curry Powder
2 tbsp Lemon Juice
1 tbsp Olive Oil
1 - Onion diced
200 g Red Lentils
0.25 tsp Salt
1 large SuperValu Carrot

Method

1. Heat the olive oil in a medium saucepan set over a medium heat. Add the onion, carrot, celery and salt and stir to combine. Cover with a lid and let the vegetables sweat for about 5 minutes, until the onion is soft and translucent.

2. Add the diced chicken, lentils, stock, curry powder and bay leaf. Bring to the boil, then turn the heat down to low and simmer, covered, for 25 to 30 minutes, until the lentils are starting to fall apart and the chicken is cooked through.

3. Remove the saucepan from the heat and stir in the lemon juice, if using. Add salt to taste. Ladle into bowls and serve.