COVID-19 SERIES #3: KITCHEN ALTERNATIVES BEST PRACTICES: LENTIL STEW

Lentils are the cheapest, nutritious and delicious legumes that you can make. They are packed with potassium, fiber, protein and minerals and they are so easy to cook.
 
Category:  Entrée  
Approx. Prep and Cook Time: Under 30 Minutes
Approximate Cost:    $9.10 or $2.28 per bowl of stew
Difficulty Level:  Easy
Allergens, Other:  Gluten Free  
Servings: 4
 
Ingredients
2 shredded rotisserie chicken thighs ($1.25)
2 ½ c. of cooked dry lentils ($1.50)
1 med. onion, chopped (.40)
6 garlic cloves, chopped (.35)
5 large dry shitake mushrooms (.55)
1 tbsp. Adobo (.20)
4 med size pieces of Yucca (.90)
2 tbsp. Olive oil (.45)
2 c. Spinach, chopped ($1.50)
3 c. chicken stock ($2.00)
 
Directions
Sort, rinse and cook in medium the lentils in 4 cups of water until tender. (I cook the whole bag of lentils and when they are tender and cold, I set aside half the lentils for the soup I will be making and freeze the remaining in a nice container to use at a later time in the week.)
 
In a med. size pot add the olive oil and sauté the chopped onion and garlic until golden.
Shred the chicken thighs and add them to the pot. Stir.
If the yucca is frozen, wait until it thaws, cut in about 2” size, add the pieces to the pot.
Now, add the lentils, chicken stock, dry shitake mushrooms and Adobo.
Cook in med. low until the yucca is tender and the liquid reduce and thickens to allow the flavors concentrate.
Few minutes before serving, chop the spinach, add it to the stew and wait until it wilts.
Done!