Lentil and Chicken Stew

Courtesy of "The Blood Sugar Solution" by Dr. Hyman

2 Tbsp Sesame oil (I used olive oil)

1 small onion, diced

2 stalks celery, diced

2 small carrots, diced

2 garlic cloves

1 Tbsp tomato paste

2 large organic skinless chicken breasts

1 Tbsp za'atar spice mix*

1 tsp sea salt

1/4 cup cooking wine (use apple juice as a substitute)

1 cup lentils

5 cups water or stock

2 Tbsp olive oil

In a large pot, heat the oil on medium heat and then saute the onions, celery and arrots until soft. Add the garlic and tomato aste and continue to saute a few minutes. Add the chicken, za'atar (or other herbs), and salt and saute a few minutes until the vegetables begin to stick to the pan.

Deglaze the pan with the wine (to do this, splash the wine on the bits that have stuck to the pan during satueing, then scrape the pan to release the bits and the flavor). Add the lentils and water or stock. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 min, until the chicken is cooked through and the lentils are soft. During cooking, the chicken may fall off theh bones. Remove the bones before serving. 

Splash the olive oil on top of the chicken just before serving.

note: Za'atar is a Middle Eastern spice made with sumac, thyme, sesame seeds. If your local food stores do not carry it, simply substitute equal parts thyme, oregano and sesame seeds.