Warm and hearty lentil stew flavored with Bigelow Cinnamon Stick Tea is wholesome and nourishing.
X
Nutrition Info
|
|
%DV |
| Calories: |
496 |
25% |
| Protein: |
60 grams |
121% |
| Carbohydrate: |
29 grams |
10% |
| Total Fat: |
14 grams |
21% |
| Alcohol: |
0 grams |
N/A |
| Cholesterol: |
145 mg |
48% |
| Saturated Fat: |
2 grams |
11% |
| Monousaturated Fat: |
7 grams |
|
| Trans Fatty Acid: |
.03 grams |
|
| Total Dietary Fiber: |
13 grams |
53% |
| Total Sugar: |
4 grams |
|
| Sodium: |
723 mg |
|
| Potassium: |
1049 mg |
|
| Vitamin A (Retinol Equivalent): |
71 |
|
| Vitamin C: |
13 mg |
|
| Calcium: |
83 mg |
|
| Iron: |
4 mg |
|
| Vitamin D: |
.2 micrograms |
|
| Thiamin: |
.3 micrograms |
|
| Riboflavin: |
.3 mg |
|
| Niacin: |
20 mg |
|
| Vitamin B6: |
2 mg |
|
| Folic Acid: |
106 mg |
|
| Vitamin B12: |
.3 micrograms |
|
Ingredients
- 4 cups hot water
- 4 Bigelow® Cinnamon Stick® Tea Bags
- ½ lb. dried brown lentils, rinsed well
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 3 lbs chicken, cut into bite-sized pieces
- 1 - 14.5 oz. can diced tomatoes in sauce
- 1 teaspoon salt
- Freshly ground black pepper
- ½ cup dry roasted almonds, roughly chopped
- 3 tablespoon Italian flat leaf parsley, chopped
Instructions
Combine four cups hot water and four Cinnamon Stick® tea bags and allow to steep for approximately 5-7 minutes. Add tea and lentils to a large stew pot. Bring to a boil, cover and simmer for approximately 20 minutes, or until lentils are tender. Remove to a large bowl and set aside. In the same pot, add olive oil and saute onions and garlic until softened. Add cut-up chicken and cook until cooked through and no longer pink inside (about 10 minutes). Add diced tomatoes and cooked lentils to the pan and heat through. Season with salt and pepper. Add chopped almonds and parsley and serve.