Chicken and Lentil Stew:
1 pound cooked skinless, boneless chicken breast (chopped into bite size chunks)
1 large onion, halved and sliced
8 oz. sliced fresh mushrooms
1 medium yellow, red, or green sweet pepper, cut into strips
1 clove garlic, minced
2 Tbs. olive oil
4 cups water
2 cups shredded cabbage
1 cup dry lentils, rinsed and drained
2 Tbs. rice vinegar
1 Tbs. Splenda
2 tsp. instant chicken bouillon granules
Ground pepper and salt to taste
In a large pot cook Chicken, onion, mushrooms,sweet pepper, and garlic in hot oil for 5 min. or until vegetables are just tender. Add water, cabbage, lentils, vinegar, sugar, bouillon granuales, and salt & pepper. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 min. or until vegetables and lentils are tender. Ladle into warmed bowls. Makes 5 servings.
Enjoy.....
Sharon
Chicken and Lentil Stew
