Dinner
Lentil-Vegetable Stew with Chicken
A hearty stew of red lentils, carrots and potato, joined by gently cooked chicken breast for a double protein source. Fresh parsley finishes the mild, warming dish.
- Gluten-free
- High-protein
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Ingredients
- 120 g red lentils
- 200 g chicken breast
- 200 g carrots
- 1 potato
- 2 tbsp parsley
- 1 pinch salt
Method
- Rinse the red lentils. Dice the carrots and potato.
- Simmer everything in about 800 ml water with a pinch of salt for 18–20 minutes.
- Cut the chicken into pieces and cook gently in the last 10 minutes.
- Season with parsley and serve warm.
Why this recipe is gentle
Everything is simmered until soft, without onion, garlic, tomato or heat, which keeps the stew low-acid and easy to enjoy. Red lentils and lean chicken together deliver plenty of protein.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Plan legumes in a moderate portion and cook them through well.
- Cook the chicken gently in the broth rather than searing it.
- Fat level, portion size and personal triggers influence individual tolerance.
