One-Pot Spiced Chicken and Lentil Stew

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

A hearty and warming stew with tender chicken pieces simmered with lentils and aromatic spices in one pot. This Middle Eastern-inspired one-pot recipe, ready in about 60 minutes, pairs boneless skinless chicken thighs, brown lentils, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 1 cup brown lentils
• 1 medium, diced yellow onion
• 2 medium, diced carrots
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 1/2 tsp smoked paprika
• 4 cups chicken broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 3 minced garlic cloves; sauté for 4 minutes until fragrant and translucent.
2. Step 2: Add 1 lb boneless skinless chicken thighs cut into 1-inch pieces to the pot, season with 1 tsp salt and 1/2 tsp black pepper, and cook for 5 minutes until lightly browned on all sides.
3. Step 3: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, and 1/2 tsp smoked paprika; cook for 1 minute until the spices become aromatic.
4. Step 4: Add 2 medium diced carrots and 1 cup brown lentils, then pour in 4 cups chicken broth. Bring to a boil, reduce heat to low, cover and simmer for 35 minutes until lentils are tender and chicken is cooked through.
5. Step 5: Adjust seasoning with additional salt if needed, sprinkle 1/4 cup chopped fresh cilantro over the stew, and serve hot with crusty bread.