This one-pot red lentil and chicken stew combines tender chicken thighs, quick-cooking lentils, tomatoes, coconut milk, and warm spices in a thick, spoonable sauce. Serve it hot with rice or flatbread; the method is straightforward, and the seasoning can be adjusted to suit your table.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 medium yellow onion (about 150 g), finely diced
- 1¼ pounds (570 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 3 garlic cloves (about 9 g), minced
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- 1 teaspoon (2 g) sweet paprika
- ¼ teaspoon (about 0.75 g) ground turmeric
- ¼ teaspoon (about 0.5 g) cayenne pepper, optional
- 1 cup (190 g) dry red lentils, picked over and rinsed
- 1 can (14.5 ounces/411 g) diced tomatoes, including their juice
- 2½ cups (600 ml) low-sodium chicken broth
- 1 cup (240 ml) canned coconut milk, well stirred
- 1 teaspoon (5 g) fine salt
- ¼ teaspoon (about 0.5 g) freshly ground black pepper
- 3 ounces (85 g) baby spinach
- 1 tablespoon (15 ml) fresh lemon juice
- ¼ cup (10 g) chopped cilantro leaves, for serving
Red lentils are sold split and usually cook faster than whole lentils. Rinse them in a fine-mesh sieve until the water runs mostly clear, checking for small stones or debris as you go. Canned coconut milk gives the stew a rounded, creamy texture; use full-fat or light according to preference, bearing in mind that light coconut milk makes the sauce less rich.
Ground cumin, coriander, paprika, and turmeric make a fragrant, gently earthy seasoning rather than a claim to one specific regional style. If ground coriander is hard to find, use an equal amount of ground cumin, though the result will taste more cumin-forward. For a dairy-free recipe, the coconut milk already fills that role; if avoiding coconut, use ¾ cup (180 ml) extra broth and finish with a small splash of cream or plain yogurt if desired.
Instructions
- Prepare the ingredients. Dice the onion, mince the garlic, and cut the chicken into pieces of similar size so they cook evenly. Rinse and drain the lentils, stir the coconut milk until smooth, and measure the spices, broth, and tomatoes. Pat the chicken dry with paper towels; this helps it brown instead of releasing excess moisture into the pan.
- Brown the chicken. Heat the olive oil in a heavy 4- to 5-quart pot or Dutch oven over medium-high heat. Add the chicken in a single layer, working in batches if the pot is crowded. Season it lightly with some of the measured salt and pepper, then cook for about 5 minutes, turning once or twice, until the pieces have golden patches. They do not need to be cooked through yet. Transfer them to a clean plate.
- Soften the onion. Reduce the heat to medium. Add the diced onion to the same pot and cook for about 6 minutes, stirring often and scraping up browned bits. If the pot looks dry or the onion starts sticking, add a tablespoon of broth or water rather than more oil. Cook until the onion is soft and translucent, not deeply browned.
- Bloom the seasonings. Stir in the garlic, cumin, coriander, paprika, turmeric, and cayenne, if using. Cook for 1 minute, stirring continuously, until fragrant. Keep the heat moderate; scorched garlic or ground spices can turn bitter and affect the flavor of the whole pot.
- Add the lentils and liquids. Pour in the diced tomatoes and their juice, broth, coconut milk, and rinsed lentils. Add the remaining salt and pepper. Stir well, scraping the bottom so no browned bits remain stuck, then return the chicken and any juices on the plate to the pot. Bring the mixture to a gentle simmer, which should take about 3 minutes. Avoid a hard boil, which can make the chicken tough and cause thick lentils to catch on the bottom.
- Simmer until tender and safe. Partly cover the pot and reduce the heat to low. Simmer gently for 20 minutes, stirring every 5 minutes, until the lentils are soft and beginning to break down and the chicken is tender. Check the center of the largest chicken pieces with an instant-read food thermometer; USDA FSIS recommends a safe minimum internal temperature of 165°F (74°C) for poultry. If a piece has not reached that temperature, continue simmering and check again after a few minutes.
- Finish and rest. Stir in the spinach and cook for about 2 minutes, just until wilted. Turn off the heat, add the lemon juice, and taste the sauce. Adjust salt, pepper, or lemon to balance it, then leave the stew to stand for 3 minutes before serving. The lentils will continue to thicken slightly as they rest. Scatter cilantro over the top, or pass it at the table.
Tips
- Choose the right lentils. Split red lentils soften and thicken the sauce in about 20 minutes. Brown, green, or whole red lentils take longer and keep their shape more firmly, so they are not a direct timing swap. If using another type, cook until tender and add broth as needed.
- Keep the simmer gentle. A low simmer cooks the chicken evenly and reduces the chance that the lentils will stick. Stir along the bottom of the pot regularly, especially after the mixture starts to thicken; add broth in small splashes if it becomes thicker than you like.
- Brown in batches if needed. Crowding the pot traps steam and prevents browning. The chicken can be pale in places and still be fine—the aim is a few golden patches for flavor, not fully cooking it during this first step.
- Season at the end, too. Broth and canned tomatoes vary in saltiness, while lentils absorb seasoning as they cook. Taste after the lentils are soft and adjust with salt and lemon gradually. Lemon brightens the stew; it does not replace salt.
Serving Suggestions
For a filling meal, spoon the stew over steamed basmati rice, brown rice, or another grain that can catch the sauce. Warm naan, pita, or other flatbread also works well for scooping, and crusty bread is useful if that is what you have on hand. A simple side of cucumber, sliced tomato, or crisp greens gives the meal a fresh contrast to the creamy, softly textured lentils.
Offer lemon wedges and extra chopped cilantro at the table so each person can adjust their bowl. If you want a little heat, set out chili flakes or a few drops of hot sauce rather than making the entire pot spicy. For a more substantial spread, serve a small dish of plain yogurt alongside; diners can add a spoonful to their own portion. Keep any yogurt topping separate from leftovers so the stew reheats evenly.
Variations
Use chicken breast: Substitute 1¼ pounds (570 g) boneless, skinless chicken breast, cut into 1-inch (2.5 cm) pieces. Breast meat is leaner and can dry out if simmered too long. Add it after the lentils and liquids have simmered for about 5 minutes, then continue until both the lentils are tender and the chicken reaches 165°F (74°C) internally.
Make it hotter or milder: Leave out the cayenne for a mild pot, or increase it in small increments if you like more heat. Smoked paprika can replace sweet paprika for a deeper, smoky note, but it will change the flavor noticeably. A pinch of chili flakes added at the table is an easy way to accommodate different preferences.
Add vegetables: Stir in 1 cup (about 130 g) diced carrot with the onion for a little sweetness and extra texture. Chopped zucchini can go in with the tomatoes, though it will soften substantially. If adding a large amount of vegetables, expect a thicker stew and keep extra broth nearby; add it a splash at a time rather than diluting the flavor all at once.
Make it without coconut: Replace the coconut milk with ¾ cup (180 ml) additional broth. The stew will be less creamy and a little lighter in body, but the lentils still thicken it. You can swirl a spoonful of plain yogurt into individual bowls, if suitable for your diet, instead of adding dairy to the whole pot.
Storage and Reheating
Refrigerate the stew within 2 hours of cooking, divided into shallow, covered containers so it cools promptly. It keeps for 3 to 4 days in the refrigerator. The lentils absorb liquid as they sit, so the leftovers will be thicker than the freshly cooked stew; that is normal. Stir in a little broth or water before reheating to loosen the sauce.
Reheat only the amount you plan to eat in a saucepan over medium-low heat, stirring often until steaming throughout. Check with a food thermometer and reheat leftovers to 165°F (74°C). Add a splash of liquid if the bottom begins to catch, and finish with a little lemon if the flavor tastes muted after storage. For microwave reheating, use a microwave-safe covered dish, stir partway through, and check several spots for even heating.
For longer storage, freeze cooled portions in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little room at the top because the stew expands as it freezes. Thaw overnight in the refrigerator when possible, then reheat to 165°F (74°C); the lentils may be softer after freezing, but the flavor remains suitable for a quick meal.
Frequently Asked Questions
Do red lentils need to be soaked?
No. For this recipe, rinsing is enough. Red lentils are split and cook relatively quickly, and soaking can make them break down sooner than intended. Rinsing removes surface dust and lets you check for debris. Drain them well so you do not add an unmeasured amount of water to the pot.
Can I use canned lentils instead of dry red lentils?
You can, but canned lentils are already cooked and will not thicken the stew in the same way. Leave out the dry lentils, reduce the broth by about 1 cup (240 ml), and simmer the chicken in the sauce until it reaches 165°F (74°C). Stir in about 2 cups (400 g) drained canned lentils during the last 5 minutes, just long enough to heat them through.
Why are my red lentils still firm?
They may need more simmering time, particularly if they are older or the pot has been kept at a very low temperature. Keep the stew at a gentle simmer and cook in 3- to 5-minute increments, stirring and checking the texture. If it is already thick, add broth or water a little at a time so the lentils can finish cooking without scorching.
Can I make this recipe ahead?
Yes. Cook it completely, cool it promptly, and refrigerate it in a covered container for up to 3 to 4 days. The sauce will thicken overnight, so loosen it with broth or water while reheating. For the freshest color and texture, add the cilantro and any yogurt topping just before serving rather than storing them in the pot.
Can I make the stew in a slow cooker?
The stovetop method gives the most control over browning and how quickly the lentils soften. A slow cooker can work, but timing varies by appliance and the lentils may become very soft. Brown the chicken and soften the onion with the spices first, then transfer them with the remaining ingredients to the cooker. Use enough broth to keep the lentils covered, and check that the chicken reaches 165°F (74°C) before serving; add spinach and lemon at the end.
Related
- Pineapple Moscow Mule: Bright, Spicy Cocktail Recipe
- Pimm’s and Lemonade Recipe: A Classic British Summer Cup
- Pink Lemonade Mimosa Recipe: Bubbly Brunch Cocktail
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).