Best Lemon Lentil Stew Recipes

RED LENTIL STEW WITH LEMON PEEL, DATES, & GOLDEN RAISINS

Steps:

• 1. Boil liberally salted water. Add red lentils, then bring to a low simmer. 2. Add celery, tomatoes, salt, pepper, lemon peel, & spices. 3. Gradually brown onions over medium heat in saute pan in olive oil until nearly black. Add to stew. 4. After a bit of time, add chickpeas, dates, & raisins, & cayenne. 5. For best results, simmer at least 1/2 hour (up to an hour on low heat), cool, store, then reheat before serving.

LEMON LENTIL STEW

Steps:

• 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.