Photo: Kevin McCutcheon
Curried Lentil and Rotisserie Chicken Stew
12 ingredients
10 min + 40 min
8
openrecipes
Throw everything in a pot, bring to a boil and then walk away for half an hour. If you want you can come back every once in awhile to stir, make sure the kitchen hasn’t totally caught on fire and reassure yourself that the cat is not on the stove drinking straight out of the pot.
Estimated Nutrition (whole recipe, rough)
565
Calories
60g
Protein
6g
Fat
71g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Yogurt | 170g plain Greek | 100 |
| Apple | 1 medium (182g) | 95 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cups Chicken Stock
- 1 cup Red Lentils
- 1 cup Rotisserie Chicken, Very Finely Diced
- 1 whole Carrot Finely Diced
- 1 whole Fuji Apple, Finely Diced
- 1 teaspoon Kosher Salt
- ½ teaspoons Freshly Ground Black Pepper
- 2 whole Bay Leaves
- 1-½ teaspoon Curry Powder
- 1 teaspoon Dried, Minced Onions
- ½ teaspoons Garlic Powder
- 1 cup Sour Cream (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes