Peanut Chicken & Lentil Stew

Ingredients

• 1 cup dry French lentils, rinsed
• 1 tablespoon extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 medium carrots, sliced
• 4 garlic cloves, minced
• 450 g (1 lb) cauliflower, cut into florets
• 2 teaspoons garam masala
• 1/2 teaspoon ground turmeric
• 1 tablespoon paprika
• 450 g (1 lb) chicken breast (about 2 medium pieces)
• 4 cups vegetable broth (or chicken broth)
• Salt and pepper, to taste
• 1/4 cup natural peanut butter
• 100 g (about 4 cups) baby spinach

Instructions

1. 1

   Before chopping your vegetables, soak the lentils in cold water for 10 minutes. Once ready to cook, drain and rinse them thoroughly in a colander.

2. 2

   Heat olive oil in a large pot over medium heat. Add the carrots, onion, and garlic, and sauté until softened and fragrant.

3. 3

   Stir in the rinsed lentils, cauliflower, seasonings, and chicken. Mix well to coat everything in the spices.

4. 4

   Pour in the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook for 25–30 minutes, or until the lentils are tender.

5. 5

   After 10 minutes of simmering, use tongs to remove the chicken. Shred it using two forks and set it aside.

6. 6

   Stir in the peanut butter until fully dissolved. Add the spinach and cook until wilted.

7. 7

   Return the shredded chicken to the pot. Adjust the seasoning with salt and pepper, then serve the stew warm.