Low Fat Chicken, Sweet Potato and Lentil Stew

By Gerry

With or without the cooked chicken, this is a highly nutritious, delicious stew to enjoy any night of the week.

Ingredients

• 2 tsp canola oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 2 celery stalks, sliced
• 2 large carrots, diced
• 2 tbsp curry powder
• 1 cup lentils, rinsed and picked through
• 2 cups fat free, low sodium chicken broth
• 1 14.5 ounce can diced tomatoes and juices
• 1 8 ounce can no-salt-added tomato sauce
• 1 medium sweet potato, cut into 1 inch pieces
• 3 cups baby spinach
• 2 cooked chicken breasts, cubed

Details

Adapted from lowfatcooking.about.com

Preparation

Step 1

Heat oil on medium heat and sautnions, garlic, celery and carrots for 6-7 minutes. Sprinkle curry powder and stir well. Add broth, canned tomatoes and tomato sauce. Bring to a boil. Add sweet potato chunks, reduce heat, cover and simmer for 25 minutes, until lentils are tender. Stir in baby spinach and cooked chicken. Cover and simmer for 5 minutes.