Reviewed: May 18, 2012

This was pretty good. It didn't say whether to shred the chicken, so I just cut 1-inch-wide strips to help it cook faster. I followed another reviewer's instructions and used about 3 cups of liquid (2 broth, 1 water) and cooked all but the carrots and spinach for about 1 hour, then added the carrots and spinach for about 15 minutes. Well, the carrots weren't cooked, but I had run out of time. It had a nice flavor and the leftovers ended up more stew-like, which I think I liked better. The lentils (I used yellow) made it a filling meal.

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Reviewer:

erinjanice

Reviewed: Jan. 23, 2012

Basically a great recipe with great taste but I did change a couple things. I used ground chicken, a can of chick peas, used more broth and left out the fennel. I also cooked this on the stove top. Very tasty and will make again.

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Reviewer:

toobeachy

Reviewed: Nov. 11, 2011

This was delicious! I used real fennel and omitted the lentils. I baked it in the oven at 375 for 45 min. Then I made some couscous and put the stew on top. super easy and can use whatever veggies/grains have on hand. Will definitely make again.

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Reviewer:

Sharone Oren

Reviewed: Mar. 11, 2011

I found the recipe quite bland. I did like the mixture of chicken, spinach, and lentils and will use in another dish.

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Reviewer:

tobie

Reviewed: Mar. 8, 2011

I love this recipe. I've made it multiple times and it's so good. I modified it this time by adding Rotell instead of the tomatos, simply because I didn't have tomatos and omited the Italian seasoning. It gave it a nice little zip.

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5 users found this review helpful

Reviewer:

Msteber

Reviewed: Jan. 3, 2011

Great flavor! I did make a few changes mostly in the preparation. I left out the fennel because I didn't have any and it was delicious without it. I also cooked it on the stove-top, not the microwave. I used 3 1/2 c. chicken broth (2 1/2 c. to start and then added 1 c. with the carrots and spinach toward the end.) I put the chicken, diced tomatoes, lentils, 2 1/2 c. chicken broth, garlic, herbs, salt and pepper in a large pot and cooked it for about an hour. Then added 1 c. water with the carrots and spinach and cooked for another 15 mins. or so, until the carrots were tender. I'll definitely make this again!

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Reviewer:

jvanaken

Reviewed: Nov. 8, 2010

Served this to my lentil-hating husband and my 16-month-old as well as my parents. They all loved it. I cooked it in the slow cooker as one of the other reviews recommended. The only thing I added was hot sauce to mine to spice it up a bit. Other than that, very tasty!

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Reviewer:

MYeargin

Reviewed: Aug. 28, 2010

Very tasty and easy! I made this in the pressure cooker, on high for 10 minutes, and it turned out perfect.

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3 users found this review helpful

Reviewer:

Katherine

Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

Living In: Colchester, Vermont, USA

Reviewed: Jun. 2, 2010

I really loved this - it seemed so healthy and hearty - but my husband and step-son didn't care for it. My husband isn't a fan of lentils - I even cooked them separate to keep them from getting hard but even with them perfectly soft he just didn't care for it. I didn't have fennel seed; I added diced summer squash & broccoli to use them up and I really did love it. Oh well.

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Reviewer:

Jodi

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

Reviewed: May 8, 2010

This was delicious! Highly recommended. I first made this earlier today for a group of ten quilters. Everyone asked for the recipes and had seconds! I only made one alteration, and that was to add mushrooms, because I love to have mushrooms in stew.

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3 users found this review helpful