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Quinoa, Chicken, and Red Lentil Stew Recipe

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This recipe for Quinoa, Chicken, and Red Lentil Stew, by , is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mindy Antolak
Added: Thursday, June 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 tablespoons olive oil
2 cups finely diced red onion
1 bell pepper, diced
1/2 cup sliced celery
1 cup quinoa
1 tablespoon chopped fresh oregano leaves
2 tablespoons chopped fresh thyme leaves
3 cloves garlic, crushed
3 boneless, skinless chicken breast halves (about 6 ounces each), cut into bite-size pieces
1/3 cup red lentils
4 (14-ounce) cans chicken broth

Directions:
Directions:
In a heavy-bottomed stockpot, heat oil over medium heat. Add onion, bell pepper, and celery and saute for 2 minutes. Add quinoa, oregano, and thyme and saute for 4 minutes. Add garlic and chicken and saute for another 4 to 5 minutes, or until chicken is fully cooked. Stir in lentils and cover with chicken broth. Bring to a gentle boil and then reduce heat and simmer for 40 minutes, or until both lentils and quinoa are tender.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
Prep Time: 15 minutes Cook time: 55 minutes
Personal Notes:
Personal Notes:
A healthy harty stew

 

 

 

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