Peanut Chicken & Lentil Stew

This hearty chicken and lentil stew is a flavorful, protein-packed dish made with creamy peanut butter, tender chicken, and nourishing veggies. Wholesome, budget-friendly, and bursting with comforting goodness!

This dish is the ultimate "hug in a bowl"—a hearty, budget-friendly meal that comes together in under an hour, delivering you straight to creamy chicken and lentil stew heaven!

We make some variation of lentil stew year-round because it’s delicious, affordable, and endlessly adaptable to whatever veggies you have on hand. The secret to its creamy yet light texture is peanut butter! Paired with French lentils, it naturally thickens the sauce without the need for flour or cream.

The base is a simple yet flavorful sauce made from canned tomatoes, broth, and peanut butter, providing a rich, creamy bath for the chicken and vegetables. It’s indulgent without being heavy—perfect for a cozy meal.

Ingredients You’ll Need

With just a few kitchen staples, this one-pot chicken and lentil stew is incredibly easy to make:

• Chicken: I prefer boneless/ skinless chicken breasts here as they are easy to shred. Chicken thighs work well too.
• Vegetables: Yellow onion, cauliflower, carrots, and baby spinach provide flavor, texture, and nutrients.
• Aromatics: Fresh garlic, garam masala, turmeric, and paprika deliver a warm, earthy spice profile.
• Peanut Butter: Opt for a smooth, natural peanut butter without additives. It helps thicken the sauce while adding a delicious creamy, nutty depth.
• French Lentils: These small, firm lentils hold their shape during cooking and have a mildly nutty flavour, making them perfect for stews. Unlike other lentils, they don’t turn mushy, adding both texture and substance to the dish.
• Broth: Vegetable or chicken broth serves as the flavorful base for the sauce, providing liquid for the lentils to cook in while blending seamlessly with the spices, peanut butter, and vegetables.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Peanut Chicken and Lentil Stew

Prepare Lentils: Before chopping your vegetables, soak the lentils in cold water for 10 minutes. Once ready to cook, drain and rinse them thoroughly in a colander.

Cook the Aromatics: Heat olive oil in a large pot over medium heat. Add the carrots, onion, and garlic, and sauté until softened and fragrant.

Add Lentils and Chicken: Stir in the rinsed lentils, cauliflower, seasonings, and chicken. Mix well to coat everything in the spices.

Add Broth and Simmer: Pour in the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cook for 25–30 minutes, or until the lentils are tender.

Remove and Shred Chicken: After 10 minutes of simmering, use tongs to remove the chicken. Shred it using two forks and set it aside.

Incorporate Peanut Butter and Spinach: Stir in the peanut butter until fully dissolved. Add the spinach and cook until wilted.

Finish and Serve: Return the shredded chicken to the pot. Adjust the seasoning with salt and pepper, then serve the stew warm.

Customize Your Stew

This lentil and chicken stew is incredibly versatile and can be tailored to suit your preferences or what you have on hand. Here are some suggestions:

• Add More Veggies: Boost the veggie content by adding zucchini, pumpkin (or other winter squash), green beans, or sweet potatoes. Stir in ½–1 cup of frozen peas or corn at the end for a quick and easy addition. For extra greens, toss in chopped kale or Swiss chard along with the spinach.
• Experiment with Grains: Swap some of the lentils for cooked quinoa, farro, or barley to add variety to the texture. These grains can be stirred in near the end of cooking.
• Use Different Seasonings: If you're in a pinch, try 1 tablespoon of mild curry powder or garam masala for a warm flavor profile. You can also experiment with harissa paste, smoked paprika, or an Italian herb blend for something unique.
• Keep It Nut-Free: Substitute the peanut butter with tahini, sunflower seed butter, or even cashew butter for similar creaminess.
• Make It Richer: Replace 1 cup of broth with 1 cup of regular milk, heavy cream, or half-and-half for extra richness. To keep it dairy-free, coconut milk or oat cream are excellent alternatives.
• Add a Tangy Twist: Stir in a squeeze of lemon juice, a splash of apple cider vinegar, or a dollop of Greek yogurt for a bright, tangy finish.
• Top It Off: Garnish with fresh herbs like cilantro, parsley, or green onions. A sprinkle of crushed peanuts or toasted almonds adds a yummy crunch.

How to Store

• To Store: Place any leftover chicken and lentil stew in an airtight container and refrigerate for up to 3–4 days. Reheat in the microwave or on the stovetop until warmed through.
• To Freeze: Allow the stew to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. To reheat, let the stew thaw in the refrigerator overnight before warming it in the microwave or on the stovetop.

Serving Suggestions

What’s a cozy stew without some delicious sides? Here are some of our fav things to serve with a hearty bowl:

• Toasted french bread
• Eggless Cornbread
• The Best Kale Crunch Salad (for a little freshness)
• Plain greek yogurt, avocado and crackers to serve

Recipe FAQ

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If you try this chicken and lentil stew recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.

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