Reviewed: Mar. 10, 2009

My kids said to rate this recipe 5 stars. This is the first time my son has eaten cooked spinach and actually liked it. I put in only a pinch of fennel seed. I also added leftover pasta and extra chicken broth. Delicious!

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summer

Cooking Level: Intermediate

Living In: Orem, Utah, USA

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Reviewed: Dec. 3, 2008

I followed this pretty well putting all ingredients in the crock pot minus tomatoes and it turned out great. I used canned peas instead of spinach

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kklenk

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Reviewed: Jun. 3, 2008

I would have given it a perfect score because the flavor was great BUT the Lentils never cooked through. I think the next time I make it I will cook it on top of the stove as I do my lentil soup. I was a little leary in the first place when I saw it was a microwave dish. Nothing ever comes out right in a microwave except just to reheat something. Good Flavor though. Easy and the fennel was wonderful.

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MARCELLE2

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2008

This really hit the spot for my pre-diabetic hubby! i doubled the recipe and added half an onion and a few stalks of celery. Everything except the spinach was thrown in a slow cooker with an extra cup of water -- I didn't even need to defrost the chicken thighs. After 8 hours or so, I mixed in 8oz of frozen spinach and served immediately. The spices could use a little tweaking, but as easy weeknight dinners go, this was a winner. We'll definitely be making this again. Next time, I'll try using some red wine.

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ilean

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Reviewed: Feb. 11, 2008

One pot, what could be better! Left out the fennel - don't like it. You really need those 8 cloves of garlic, otherwise the flavor is flat. I also added about 8 sliced mushrooms. This is a keeper. Yummy, hearty and healthy to boot!

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BRENNMI

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Reviewed: Feb. 4, 2008

This was rather horrible. The fennel was very over powering (and I like fennel!). I had to add all kinds of spices and an extra can of diced tomatoes to make it edible. I gave it two stars because after I tweaked it - it was edible. I would not recommend the fennel. I would also cut the amount of lentils in half.

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HAC3

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Reviewed: Dec. 17, 2007

I did a slight twist - since my boyfriend hates fennel, I swapped the fennel and italian herbs for an Indian take - curry powder, cumin, tumeric, and a pinch of all spice. It worked great. Was very easy to make, and the ingredients are great comfort food. Tasted great the next day as well.

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Deb in Boston

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Reviewed: May 5, 2007

This is an easy and delicious recipe. The first time I made it, it was tasty, but the chicken was over done and the lentils weren't done enough. The second time I made this dish, I cooked the lentils and chicken before hand. When I got ready to eat it, I just heated up a bowl for myself and froze the rest. That did the trick. It was perfect.

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LilSunshine202

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Reviewed: Apr. 27, 2007

WOW!!!! this was really good. my family loved it! will make againa and again. thanks for the recipe.

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nsayala

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Reviewed: Feb. 27, 2007

This is one of my favorites. It tastes even better the next day.

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Teffy

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Reviewed: Nov. 14, 2006

What an absolutely delightful way to eat healthy.

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SKLOVLADY

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Reviewed: Oct. 7, 2006

Great healthy stew, I loved the fennel and also added some onion, just because thats our personal preference. Thanks so much for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Dec. 5, 2005

This is an excellent, healthy stew that really hits the spot. I used leftover chicken breast but omitted the fennel because I do not care for the flavor. Love the spinach in it!

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