Golden Chicken and Lentil Stew

This might just be the ultimate meal prep recipe. It’s the easiest one on the site so far, no contest. The macros are fantastic, each serving is huge, and it tastes amazing. Hearty, healthy, and it makes five full meals. What more could you ask for? Let’s get into it.

Ingredients

• 2 lbs chicken thighs
• 1 cup dried lentils
• 8 oz cremini mushrooms
• 2 large onion
• 3-5 large carrots
• 3-5 celery stalks
• 6 cloves garlic
• 1 tbsp olive oil
• 2 tbsp tomato paste
• 1 can (15 oz) light coconut milk
• 2 cups water
• 1 tbsp soy sauce
• 1 tbsp apple cider vinegar
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp smoked paprika
• salt and pepper to taste

Instant Pot Instructions

1. Sauté the vegetables
   • Turn the Instant Pot to Sauté mode
   • Add olive oil, then sauté the onion, carrots, celery and garlic for about 6 minutes, or until softened
   • Salt the vegetables during this step to build flavor early
     • If you don't have sauté mode, simply remove the pot and cook the veggies on the stovetop over medium-low heat, then return to the Instant Pot before you pressure cook
2. Add the Remaining Ingredients
   • Stir in the turmeric, cumin, paprika, salt, and tomato paste
     • Cook for 30-60 seconds until fragrant
   • Add the soy sauce and apple cider vinegar to deglaze the pot, scraping up any brown bits
   • Stir in the lentils, coconut milk, water, mushrooms, and chicken thighs
3. Pressure Cook
   • Seal the lid and set the Instant Pot to Soup or Stew mode
     • This will take roughly 30 minutes including pressurizing
   • Let it naturally release before opening
     • this will take about 20 minutes
4. Shred the Chicken
   • After the pressure is released the chicken should be pull-apart tender
   • Use two forks to shred the meat directly in the pot, stirring it back into the stew
5. Plate and Serve
   • Taste and adjust salt and seasoning as needed
   • Serve while hot or portion into meal prep containers for later

Stove Top Instructions

1. Sauté the vegetables
   • Add olive oil to a large pot over medium heat
   • Sauté the onion, carrots, celery and garlic for about 6 minutes, or until softened
   • Salt the vegetables during this step to build flavor early
2. Add the Remaining Ingredients
   • Stir in the turmeric, cumin, paprika, salt, and tomato paste
     • Cook for 30-60 seconds until fragrant
   • Add the soy sauce and apple cider vinegar to deglaze the pot, scraping up any brown bits
   • Stir in the lentils, coconut milk, water, mushrooms, and chicken thighs
3. Simmer
   • Bring the stew to a simmer over high heat
   • Once simmering, reduce the heat to medium-low and let it simmer gently for 35 minutes, stirring occasionally.
4. Shred the Chicken
   • After simmering the chicken should be pull-apart tender
   • Use two forks to shred the meat directly in the pot, stirring it back into the stew
5. Plate and Serve
   • Taste and adjust salt and seasoning as needed
   • Serve while hot or portion into meal prep containers for later