Chicken Lentil Stew

(5.0)
By Adam Fisher
Updated 10/6/2025
Dietitian Reviewed: Erin McNamara, RDN, LDN, CLT
Approved for These Diets:
Heart Healthy | Low Sodium | High Protein | Gluten Free | Diabetic | Mediterranean | GLP-1 | Low Cholesterol | Low Fat
Chicken Lentil Stew
Photo Credit: Adobe Stock

This GLP-1 Chicken Lentil Stew is a high-protein, low-carb meal designed to support weight loss, blood sugar balance, and appetite control. Made with lean chicken, fiber-rich lentils, and nutrient-dense vegetables, this one-pot, diabetes-friendly stew provides sustained energy without causing blood sugar spikes.

It's a perfect one-pot meal to help you meet your health goals.

Looking for more GLP-1 high-protein recipes? Explore our full collection of GLP-1 Recipes. 

Total Time
35 minutes
Servings
10
Calories
155

What Makes This Chicken Lentil Stew Healthy

This stew is exceptionally healthy due to its balanced blend of macronutrients. Lean chicken breast provides high-quality protein essential for muscle maintenance and satiety, while lentils offer plant-based protein and dietary fiber. This duo stabilizes blood sugar levels and promotes fullness, making it ideal for a GLP-1 diet, weight management, and diabetic-friendly meal plans.

Key Health Highlights

  • High in Protein: Each serving delivers 15g of protein to support muscle health and keep you full.
  • Excellent Source of Fiber: With 5g of fiber per serving, lentils help manage blood sugar and support digestive health.
  • Low in Sodium: Contains only 89mg of sodium per serving, making it an excellent choice for a heart-healthy diet.
  • GLP-1 Friendly: Specifically designed with high protein and fiber to align with GLP-1 dietary goals for appetite control.
  • Diabetic Friendly: The low carbohydrate count (17g) and high fiber content help prevent blood sugar spikes.

FAQs About Chicken Lentil Stew

Yes. This stew is high in protein and fiber, which promote satiety and help reduce overall calorie intake.

Absolutely. Lentils digest slowly, manage appetite and blood sugar, and align perfectly with GLP-1 goals.

Brown and green lentils (used here) are great for stews. Black lentils are also nutrient-dense. Red lentils are healthy but better for puréed soups since they cook fast and get soft.

Each 3/4 cup serving contains about 155 calories, making it low-calorie yet very filling.

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Ingredients

Recipe yields 10 servings

Directions

  1. Step 1

    Cook the Vegetables: In a large pot, heat the olive oil over high heat. Add the chopped onion, carrots, and celery. Lower the heat and cook for about 4 minutes until the vegetables are soft. Add garlic and zucchini. Sauté for another 5 minutes, stirring regularly. Stir in tomato paste and cook for 1 minute.

  2. Step 2

    Add Seasoning and Lentils: Add the lentils along with the thyme, coriander, cumin, turmeric powder, black pepper, garlic powder, onion powder, cinnamon, nutmeg, and salt. Mix until well combined.

  3. Step 3

    Simmer the Soup: Add shredded chicken, can of diced tomatoes, unsalted vegetable stock, and water. Bring the soup to a boil, then lower the heat and let it simmer for about 15 to 20 minutes until the lentils are soft.

  4. Step 4

    Finish and Serve: Stir in the apple cider vinegar for extra flavor. Taste and adjust seasoning if needed, then serve warm.

Nutrition Facts

Serving Size:
3/4 cup

155
Calories
3
g
Fat
33
mg
Cholesterol
89
mg
Sodium
17
g
Carbs
1
g
Sat. Fat
5
g
Fiber
15
g
Protein
5
g
Sugars

Alternative Cooking Methods

  • Slow Cooker: Sauté onion, carrots, celery, and garlic as directed. Transfer to a slow cooker and add remaining ingredients (except vinegar). Cook on low for 6–8 hours or high for 3–4 hours, until lentils are tender. Stir in vinegar before serving.
  • Instant Pot: Use the Sauté function to cook vegetables as directed. Add remaining ingredients (except vinegar). Secure lid, set vent to Sealing, and cook on High Pressure for 10 minutes. Allow 10-minute natural release, then quick release remaining pressure. Stir in vinegar before serving.

Storing & Reheating

  • To Store: Let cool completely, then refrigerate in an airtight container for up to 4 days.
  • To Freeze: Portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge.
  • To Reheat: Warm gently on the stovetop over medium-low heat. Add a splash of broth or water if needed.

Ingredient Substitutions

Stir in 1 tbsp fresh lemon juice and 1/4 cup chopped parsley before serving.

Add 1/4 tsp red pepper flakes with other dried spices for heat.

Red or yellow lentils cook faster—reduce simmer time to 10–15 minutes to avoid mushiness.

Omit chicken, use vegetable broth, and add 1 can chickpeas (rinsed and drained).

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