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Meat, Meal soups and plant based

Chicken and red lentil stew with spinach, served with rice

This chicken and red lentil stew with spinach is a complete meal for 4, ready in 45 minutes, rated easy, for about €2.60 per serving. The trick is adding the red lentils near the end of cooking, they break down in minutes into a creamy sauce without any cream at all.

Tonight, a cozy chicken stew with red lentils and spinach, spiced just right, served over rice.

Chicken and red lentil stew with spinach, served with rice
Total time
45 min
Difficulty
Easy
Cost per person
€2.60
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter
The kids
They generally like it

This stew brings together tender chicken, red lentils that melt into a silky sauce, and spinach for color and softness. Mild curry, fresh ginger, and coconut milk build a round, gentle flavor that never turns sharp, which makes it work for both cautious eaters and spice lovers. Rice soaks up the sauce and rounds out the meal without needing anything else on the side.

This is the kind of dish to plan for a weeknight when you want something comforting without spending hours in the kitchen. Kids tend to like it because the curry stays mild and the texture is smooth, with no tough bits to pick out. You can also serve it to guests, it looks generous and fragrant without requiring any special skill.

The ingredients

4 people

Butcher

  • Chicken breasts 500 g

Pantry

  • Red lentilsoften in the pantry 200 g
  • Mild curry powderoften in the pantry 2 tsp
  • Crushed tomatoesoften in the pantry 200 g
  • Coconut milk 20 cl
  • Riceoften in the pantry 250 g
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh spinach 300 g
  • Onion 1
  • Garlic 2 cloves
  • Fresh ginger 1 piece

The step by step recipe

  1. Cut the chicken into pieces and brown it in the oil with the onion, garlic, and ginger. 8 min

    Don't brown the chicken too much, it will keep cooking in the sauce.

  2. Add the curry powder and stir for a minute, then pour in the tomatoes, coconut milk, and 40 cl of water.

    Toasting the curry in the fat releases all its aroma.

  3. Add the rinsed red lentils, season with salt and pepper, and let it simmer gently. 20 min

    Stir occasionally, the lentils stick to the bottom easily.

  4. Cook the rice in salted boiling water, then drain it. 11 min

    Rinse the rice before cooking for nicely separated grains.

  5. Stir the spinach into the stew and let it wilt, then serve over the rice. 2 min

    A squeeze of lemon over the dish brings out the spices.

Our tips to get it right

  • Rinse the red lentils well under cold water before adding them, this keeps the sauce from turning cloudy or tasting slightly dusty.
  • If the sauce thickens too fast, stir in a little hot water instead of lowering the heat, the lentils keep absorbing liquid even off the stove.
  • Taste and adjust the salt after adding the coconut milk, it mellows the flavors a lot and the dish usually needs a touch more salt than you'd expect.

The variations

  • Swap the chicken for cubed pumpkin or sweet potato for a vegetarian version that's just as creamy.
  • Use a stronger curry and add a sliced chili if the whole family enjoys spicy food.
  • For a quicker version, use frozen chopped spinach and steam ready cooked rice instead.

What to serve it with

  • Naan or flatbread
  • Plain yogurt to cool it down
  • Mint tea or lemon water

Storage

The stew keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, ideally without the rice. Reheat gently over low heat, adding a splash of water to bring back the creamy texture.

Questions about this dish

Can I use a different type of lentil instead of red lentils?

Green or brown lentils work but need longer cooking and won't break down the same way. Red lentils are used here because they dissolve quickly and create a creamy sauce with no extra effort.

Can this stew be made ahead of time?

Yes, make the chicken and lentil base the day before, the flavor actually improves. Add fresh spinach and reheat just before serving so it stays bright green.

Is this dish okay for kids who don't like spicy food?

Mild curry and coconut milk soften the flavor a lot, this isn't a spicy dish. If needed, cut the curry down to one teaspoon for younger palates.

Can I freeze this stew?

Yes, it freezes well for up to 2 months in an airtight container, ideally without the rice, which doesn't freeze as nicely. Thaw in the fridge, then reheat gently with a splash of water.

How long does it take to make a chicken and red lentil stew with spinach, served with rice?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chicken and red lentil stew with spinach, served with rice?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chicken and red lentil stew with spinach, served with rice cost?

About €2.60 per serving, or €10.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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