Chicken And Lentil Stew

creative.chef's picture

Oct. 24, 2011


Dried lentils 1/2 Pound
Carrots 2 , diced
Scallions/2 leeks 3 , sliced
Salt 1 Teaspoon
Sage 1/2 Teaspoon
Pepper 1/4 Teaspoon
Lemon slice 1
Frying chicken 3 Pound , cut up
Vegetable oil/Bacon fat 3 Tablespoon
Water 2 Cup (32 tbs)
Sour cream 1/4 Cup (4 tbs)



1) In a slow cooker, mix together lentils, carrots, leeks, seasonings, and lemon slice.

2) In a non-stick pan, heat bacon fat or oil and brown chicken in it.

3) Pour off the fat from the pan.


4) In the same pan, add the water.

5) Bring the water to a boil, stirring continuously to scrape off the bits.

6) Pour the water over the chicken, into the slow cooker.

7) Put the lid on and simmer for 8 hours.

8) Fold in the sour cream in the chicken mixture.


9) Serve hot over bed of hot rice, garnished with chopped parsley if desired.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 717Calories from Fat 395

 % Daily Value*

Total Fat 44 g67.7%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 508 mg21.17%

Total Carbohydrates 26 g8.7%

Dietary Fiber 12 g48%

Sugars 2 g

Protein 52 g104%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet