Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs
  • 1.5 cups dry red lentils, rinsed and drained
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, chopped
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Dice the onion, carrots, and celery into uniform pieces and mince the garlic finely.
  2. Place chicken thighs at the bottom of the crockpot. Layer the onions, carrots, celery, garlic, and rinsed lentils on top.
  3. Stir in the tomato paste, cumin, coriander, salt, and pepper. Pour in the chicken broth and diced tomatoes.
  4. Cover and cook on LOW for 7-8 hours or HIGH for 4 hours.
  5. Remove the chicken thighs to a plate, shred them with two forks, and return the shredded chicken to the pot.
  6. Stir in the fresh lemon juice and chopped parsley and serve immediately.