Chicken, Vegetable, and Lentil Stew
1 quart homemade veggie stock
1 28-ounce can diced tomatoes
1 8-ounce can tomato sauce
1 chicken breast *omit for vegetarian/vegan recipe
3/4 cup dry lentils
carrots, celery, onion, squash, zucchini, green beans (diced)
assorted spices, herbs, salt & pepper to taste
Directions:
Bring the veggie stock, diced tomatoes, and tomato sauce up to a boil and drop in the chicken breast (whole) and the lentils to give them a head start while prepping the rest of the ingredients. Do a basic chop and drop, starting with the root vegs and ending with the squashes. Pull the chicken breast out to shred or chop and add back in. Adjust seasoning as desired and simmer until lentils are cooked through.
Enjoy!
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