Chicken And Lentil Stew

Ingredients

• 1 cup whole lentils (green or red)
• 1 Tablespoon vegetable or olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 medium sized red bell pepper, chopped
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/8 teaspoon fresh ground black pepper
• 1/4 teaspoon salt
• 1 lb. boneless, skinless chicken breast, cut into bite size cubes
• 14 1/2 oz. diced tomatoes, with juices
• 2 Tablespoons tomato paste
• 3/4 cup chicken stock
• Serves 4-6

Directions

1. Put the lentils into a sauce pan. Rinse under running water and drain the rinsing water out.
2. Add 2 1/2 cups of unsalted water. (Do not use salt as it toughens the lentils as they cook)
3. Bring to a boil, and cook for 20 to 30 minutes until tender. Stir occasionally. Shut off and set aside.
4. Heat the oil in a Dutch oven or deep side skillet set over medium heat.
5. Add onion and sauté for a few minutes until soft and transparent.
6. Add garlic and sauté for one minute.
7. Add red bell pepper and cook another 2 minutes.
8. Reduce heat to medium-low and add basil, oregano, pepper, and salt.
9. Add chicken pieces and allow to cook for several minutes until the chicken is cooked through and no pink shows.
10. Add the diced tomatoes and tomato paste. Stir in to combine.
11. Cook another 5 minutes.
12. Add cooked lentils, and chicken stock.
13. Gently stir to combine.
14. Increase the heat to high and get the stew to almost a boil, then turn right down to low and cook, covered, for 7 to 10 minutes.
15. This stew goes very well served with rice.