Author: Karen Biton-Cohen for FoodieKid

Prep Time: 10 minutes  Cook Time:  30 minutes  Total Time: 40 minutes Yields: 4-6 Servings

A protein and veggie-filled soup is the perfect lunch to fuel up in the middle of long days spent outside. Check out our 10 minute recipe for Chicken and Lentil Stew!

Ingredients: 

2 tablespoons olive oil

3 tablespoons minced shallot (or onion)

1 boneless skinless chicken thigh cut into ½ inch chunks 

1 4oz packet Simple Starters Lentil & Veggie Blends , steamed in microwave for 2 minutes  

¼ teaspoon cumin

¼ teaspoon ground coriander

⅛ teaspoon garlic powder

⅛ teaspoon paprika

⅛ teaspoon salt

1 sprig of parsley 

¼ cup organic chicken stock (or water)

Instructions:

In a medium-sized saucepan (that has a lid) heat olive oil over a medium-high flame. Add the minced shallot and saute until fragrant and translucent (about 3-4 minutes).

Add the cubed chicken and sear for about 5 minutes on each side or until lightly golden.

Season the chicken with the cumin, coriander, garlic powder, paprika, and salt. Stir to coat. Then add the steamed contents of FoodieKid Lentil and Veggie Blend Pack. Stir until well incorporated.

Add the sprig of parsley over the chicken-veggie mixture and pour the broth over the top. Reduce the flame to a simmer and cover the saucepan. Cook for about 20 minutes or until most of the liquid has reduced. Remove the parsley sprig and discard before serving. Serve the stew on its own or alongside cooked brown rice, barley or whole-grain of your liking.  

Recipe can be easily doubled (a large saucepan is recommended) to feed mommy and daddy too! It’s a family favorite. Add more salt as to your liking.

To puree into baby food, blend using a hand blender or regular blender with a couple of splashes of chicken stock or water.