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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Quinoa, Chicken, and Red Lentil Stew Recipe

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This recipe for Quinoa, Chicken, and Red Lentil Stew is from The Hillis Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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