Spicy Red Lentil & Chickpea Chicken Stew


  • Rotisserie chicken 

  • 2 T olive oil 

  • 1 tsp cumin 

  • Crushed red pepper to taste 

  • 2 garlic cloves, minced 

  • Can of chickpeas, drained 

  • 1 cup of red lentils 

  • 4 cups of vegetable broth 

  • Salt and pepper to taste 

  • 1 cup of plain Greek yogurt 

  • Lemon 

  • Cilantro 

  • Avocado 


  • Heat the oil in saucepan over medium heat. Add cumin, crushed red pepper and stir. 

  • Add onion and garlic, stirring occasionally, about 3 min. 

  • Add chickpeas and lentils, stir to coat. 

  • Add in broth, bring to boil, reduce to simmer and add in chicken. 

  • Cook until lentils are tender. 

  • While stew is cooking, squeeze some lemon juice into the Greek yogurt, mix. 

  • Once stew is done, pour and top with lemon-y yogurt (tastes like sour cream!), cilantro, and avocado.