Name: Mediterranean Lentil & Chicken Stew Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 4
Cuisine: Mediterranean
Ingredients: 1 cup brown lentils; 2 chicken thighs, boneless and skinless; 1 onion, chopped; 2 garlic cloves, minced; 2 carrots, diced; 2 celery stalks, chopped; 1 can (14 oz) diced tomatoes; 4 cups chicken broth; 1 tsp dried oregano; 1 tsp dried thyme; 2 tbsp olive oil; Salt and pepper to taste

Although lentil stews might sound like something grandma would make, this Mediterranean Lentil & Chicken Stew has a vibrant, fresh twist that lifts it right out of the comfort-food cliché.

You’ll love how it balances hearty lentils with tender, juicy chicken, creating a stew that’s filling but not heavy. The blend of herbs and spices sparks your taste buds without overwhelming them.

And let’s be honest who doesn’t want a one-pot meal that’s easy to throw together, tastes like you put hours into it, and somehow manages to sneak in a little health?

Simple, satisfying, smart.

Alright, let’s talk about what makes a Mediterranean Lentil & Chicken Stew sing. This isn’t just about tossing lentils and chicken into a pot and hoping for the best. Nope. It’s a carefully curated cast of characters that give the stew its heart, soul, and that irresistible Mediterranean flair.

Think layers of flavor blending together like an unexpected but delightful symphony. The ingredients come together, each doing their part: the protein, the earthy lentils, the zing from spices, the sweetness from veggies, and the fresh herbs that bring everything to life. Here’s the lineup you'll want to gather before stirring up the magic.

1 cup dried brown or green lentils, rinsed and picked over
1 ½ pounds boneless, skinless chicken thighs (for tenderness and flavor)
1 medium onion, finely chopped
2-3 cloves of garlic, minced
2 medium carrots, diced
2 celery stalks, diced
1 red bell pepper, chopped
1 can (14 oz) diced tomatoes
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander
1 bay leaf
Salt and pepper, to taste
Fresh parsley or cilantro, chopped (for garnish)
Optional: A squeeze of lemon juice for brightness at the end

For slow-simmering a rich and flavorful lentil stew, a large capacity Enameled Cast Iron Dutch Oven is an ideal vessel.

Now, before you dash off to the store, a little love note on these ingredients. The lentils are the backbone here they cook quicker than dried beans and don’t need pre-soaking, which is a lifesaver on busy nights.

Brown or green lentils both work, but green lentils hold their shape a bit better if you don’t want mushy stew. Chicken thighs, a personal food hero, bring juiciness that chicken breast can’t compete with; plus, they stand up well to simmering without drying out.

Don’t skimp on fresh garlic and herbs they give the dish that vibrant Mediterranean personality. And while the canned tomatoes keep things convenient, go for a good-quality brand to avoid a tinny flavor sneaking in.

Also, olive oil isn’t just for cooking here it adds a fruity richness that butter or other oils just can’t match. Finally, a splash of lemon juice near the end isn’t mandatory but believe me, it adds a bright, fresh kick that balances all the earthiness. Simple ingredients, yes, but stacked just right to make the stew a keeper.

Alright, ready to plunge into the magic? Start by grabbing a large pot or Dutch oven something that can handle a good long simmer. Heat up 2 tablespoons of olive oil over medium heat, and toss in your finely chopped medium onion. Let those onions sweat and soften, about 5 minutes, until they’re translucent and smelling like the beginning of something good.

Next up, add 2-3 cloves of minced garlic. Be careful not to let the garlic burn stir it around for just about a minute until it’s fragrant and your kitchen starts to smell like dinner is definitely on its way.

Then, heat it up a notch and throw in your 1 ½ pounds of boneless, skinless chicken thighs, cut into bite-sized pieces. Brown the chicken just enough to get some color, about 5-7 minutes, but don’t worry too much about cooking it through now. We want that nice crusty flavor on the outside that’ll soak up all the delicious stew goodness later.

Now, time to bring on the veggies. Add in your diced 2 medium carrots, 2 celery stalks, and 1 chopped red bell pepper to the party. Stir it around for a few minutes, letting the veggies start to soften and mingle with the chicken.

Then comes the flavor bomb: sprinkle in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and ½ teaspoon ground coriander along with a pinch of salt and pepper. Stir those spices in imagine you’re ruffling up your stew so every piece gets coated in that gorgeous smoky, earthy aroma.

Pour in 1 cup of rinsed brown or green lentils, 1 can (14 oz) of diced tomatoes, and 4 cups of low-sodium chicken broth. Toss in a bay leaf and bring the whole thing to a gentle boil. Once boiling, lower the heat and cover your pot, letting it simmer for about 35-40 minutes. The lentils should be tender but still holding their shape, and the chicken will be falling-apart juicy. Keep an eye on it stir it occasionally and, if it looks too thick, a splash more broth or water won’t hurt.

Finally, don’t forget to fish out the bay leaf before serving, and feel free to give it a bright twist with a squeeze of lemon juice and a sprinkle of fresh parsley or cilantro. That’s it, a luscious, comforting stew that feels like a warm Mediterranean hug in a bowl. If you want to achieve a perfectly smooth consistency for a blended lentil soup, an efficient Immersion Blender is a convenient tool.