John Myers
Chicken and Lentil Stew
The perfect chicken and lentil stew recipe with a picture and simple step-by-step instructions.
- 1,5 liter Instant broth
- 25 g Fresh ginger
- 1 small Chilli pepper
- 1 medium sized Onion red
- 2 piece Chicken breast fillets
- 100 g Sugar snap
- 1 medium sized Red peppers
- 150 g Lentils red
- 1 tbsp Soy sauce
- 2 Stems Basil
- Pepper
- Heat the stock in a large saucepan. Peel the ginger and cut into small pieces. Peel the onion and cut into strips. Halve the chilli pepper, remove the kernels and cut the chilli halves into small pieces. Put everything with the chicken breast fillets in the hot stock, and Cover and cook over a medium heat for about 15 minutes.
- Cut the snow peas into small pieces. Quarter the peppers, clean and cut into small strips. Put the lentils in the saucepan, cover and cook over medium heat for about 10 minutes. Add peppers after 5 minutes and snow peas after 10 minutes and cook at the same time.
- Cut the chicken breasts into slices, warm them up briefly in the stew. Season with soy sauce and possibly with pepper. Serve sprinkled with coarsely torn basil.
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