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Ingredients
| chicken breasts: 1 breast |
| onions - red: 1 onion (diced) |
| lentils: 1 cup |
| carrots: 2 (shredded) |
| lemons: 2 |
| chicken broth: 2 cups |
| red tomatoes (diced): 2 cups |
| pearled barley: 1/2 cup |
| water: 5 cups |
| fresh oregano (leaves): 1 tsp |
| parsley: 2 tsp |
| olive oil: 1 Tbl |
Lemon Lentil Stew
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
70 min -
Servings
10 serving(s)
Tags
- Rinse off the barley and let it soak in a cup of water overnight.
- Preheat the oven to 350°F.
- Place the chicken breast in a baking dish. Zest one lemon on top of the chicken and squeeze all of the juice over it.
- Bake the chicken for approximately 30 minutes or until done (this is for boneless skinless chicken breast, adjust cook time if using chicken with bones).
- Shred the chicken into small pieces and set aside.
- Sauté the onion in a large pot with the olive oil for about five minutes.
- Rinse the lentils and add them to the pot.
- Drain the barley and add it to the pot. Squeeze the second lemon into the pot (be careful not to add any seeds!).
- Add in the chicken broth, diced tomatoes, oregano, parsley, and four cups of water. Mix the contents and bring them to a boil.
- Turn down the heat and simmer for 30 minutes, stirring occasionally.
- Add in the shredded chicken breast and carrots and simmer for another 5 minutes.