Slow Chicken & Lentil Stew by Chef Michael Smith – Lentils.org

Name: Slow Chicken & Lentil Stew by Chef Michael Smith – Lentils.org
Ingredients: 1 roasting chicken cut into 10 pieces, (2 wings, 2 drumsticks, 2 thighs and 4 breast halves) or a large package of any chicken parts; 2 carrots, chopped; 2 onions, chopped; 2 stalks of celery, chopped; 1 sweet potato, peeled and chopped or 2 baking potatoes; 4 cloves of garlic, minced; A handful of freshly chopped mushrooms; 1 cup (250 mL) of lentils, green, black Beluga, or French Du Puy; 5 cups (1.25 L) of water; 1 teaspoon (5 mL) of salt; ½ teaspoon (2 mL) of freshly ground pepper; 1 – 2 bay leaves; 1 teaspoon (5 mL) rosemary or thyme, freshly chopped; 1 cup (250 mL) of frozen peas; 1 cup (250 mL) of frozen corn

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This classic stew relies on two kitchen basics: the earthy flavour of lentils and the ease of your slow cooker. Just pile all the ingredients into the works and walk away for the day. When you return...

Keywords

main dish
north american
slow-cooking
french green
whole green
dairy-free
diabetic-friendly
gluten-free
heart-smart
home cook
english
blends
chef michael smith
poultry
sweet potato
winter

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Ingredients

1 roasting chicken cut into 10 pieces, (2 wings, 2 drumsticks, 2 thighs and 4 breast halves) or a large package of any chicken parts
2 carrots, chopped
2 onions, chopped
2 stalks of celery, chopped
1 sweet potato, peeled and chopped or 2 baking potatoes
4 cloves of garlic, minced
A handful of freshly chopped mushrooms
1 cup (250 mL) of lentils, green, black Beluga, or French Du Puy
5 cups (1.25 L) of water
1 teaspoon (5 mL) of salt
½ teaspoon (2 mL) of freshly ground pepper
1 – 2 bay leaves
1 teaspoon (5 mL) rosemary or thyme, freshly chopped
1 cup (250 mL) of frozen peas
1 cup (250 mL) of frozen corn