Tuscan Chicken Lentil Stew
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 12
- 1 tablespoon salt
- 1 tablespoon smoked paprika
- 3 tablespoons olive oil
- 1 whole onion chopped small
- 5 each potatoes chopped 1/2 in x 1/2 in
- 3 each carrots chopped fine
- 4 each chicken breasts boneless and skinless chopped 1/2 in x 1/2 in
- 1 can tomato sauce 28 oz
- 1 can diced tomatoes 28 oz
- 2 cups lentils
- 1 whole red pepper chopped small
- 5 cloves garlic chopped fine
- 2 tablespoons oregano chopped
- 1 tablespoon basil chopped
- 2 tablespoons italian parsley chopped
- 1 box beef broth
- Carbohydrate 40.6675133344703 g
- Cholesterol 22.8133333333333 mg
- Fat 2.31088916723256 g
- Fiber 10.0928750297668 g
- Protein 17.4933891669307 g
- Saturated Fat 0.467227666753341 g
- Serving Size 1 1 Serving (459g)
- Sodium 1136.51620951341 mg
- Sugar 30.5746383047034 g
- Trans Fat 0.378222333369524 g
- Calories 245 calories
Place lentils in a cookpot with 3 cups water and boil till tender. While lentils are cooking chop potatoes, carrots and red pepper. Separately chop Chicken and saute in separate pan with olive oil until cooked through In stock pot saute on low to medium heat chopped onion and garlic in olive oil. Saute until tender. Do not let brown. Add chopped potatoes, red peppers and carrots and stir. If needed at a little more oil to avoid sticking to pot. Add oregano, smoked paprika, basil and parsley and stir. Cook, stirring constantly about 10-15 minutes. Pour in tomato sauce, diced tomatoes and Beef Broth and continue to stir. Once lentils are tender pour with cooking water into stock pot. Add chicken and stir. Allow to simmer for 20-40 minutes until carrots and potatoes are tender. Enjoy!
