This classic stew from Chef Michael Smith relies on two kitchen basics: the earthy flavour of lentils and the ease of your slow cooker. Just pile all the ingredients into the works and walk away for the day. When you return you’ll be rewarded with a delicious hearty meal!
Prep Time: 5 Minutes
Total time: 6 Hours 5 Minutes
• 1 roasting chicken cut into 10 pieces,
• (2 wings, 2 drumsticks, 2 thighs and 4 breast halves) or a large package of any chicken parts
• 2 carrots, chopped
• 2 onions, chopped
• 2 stalks of celery,
• Chopped 1 sweet potato peeled and chopped or 2 baking potatoes
• 4 cloves of garlic, minced
• A handful of freshly chopped mushrooms
• 1 cup (250 mL) of lentils, green, black Beluga, or French Du Puy
• 5 cups (1.25 L) of water
• 1 teaspoon (5 mL) of salt ½ teaspoon
• (2 mL) of freshly ground pepper
• 1 – 2 bay leaves
• 1 teaspoon (5 mL) rosemary or thyme, freshly chopped
• 1 cup (250 mL) of frozen peas
• 1 cup (250 mL) of frozen corn
1. Toss the chicken pieces into your slow cooker. Top with all the veggies and lentils. Season the works with the salt, pepper, and bay leaves. Pour in the water and mix everything together to ensure the lentils are covered and the flavours are evenly distributed. Cook eight hours on low. Rest, relax, live your life.
2. Just before serving, stir in the peas, corn and freshly chopped herbs. Ladle into bowls alongside a fresh biscuit or two, serve and share!
Feel free to try other vegetables in this stew – any root vegetable can be added. A wide variety of herbs will also taste good: thyme, rosemary, oregano, marjoram, basil, tarragon, and even spices like curry all work well.