Winter Lentil Stew with Chicken Breast

Ingredients

• 250 g Black lentils
• 1 pcs Medium onion, chopped
• 2 clove Garlic
• 1 tbsp Olive oil
• 1 tsp Smoked paprika
• 1 g Salt and freshly ground black pepper to taste
• 400 ml Vegetable broth, bouillon or consomme, low sodium
• 400 g Chicken breast, boned, skinned
• 1 tbsp Dijon mustard
• 100 g Sour cream, reduced fat
• 2 pcs Bay leaf

Method

1. Heat the oil in a pot and sauté the onion and garlic.
2. Add the paprika, stir, then pour in the vegetable broth and add the bay leaf.
3. Add the lentils and cook for about 30 minutes until soft.
4. In a separate pan, cook the diced chicken breast with a little oil, seasoning with salt and pepper.
5. Once the lentils are tender, stir in the mustard and coconut cream, cooking for another 5 minutes.
6. Serve the lentil stew with the chicken breast on top.