Dinner Poultry Dishes Chicken Main Course Chicken Stews and Curries Chicken and Red Lentil Stew 5.0 (2) 2 Reviews Harissa lightly spices this warming stew. By Craig Ruff Craig Ruff Craig Ruff is a food editor and recipe developer at Food & Wine. He joined People Inc. as a fellow before moving into the test kitchen as a full time assistant, where he cross-tested and developed countless recipes for Food & Wine and other People Inc. food brands. Food & Wine's Editorial Guidelines Published on September 23, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Jen Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Montiel Total Time: 45 mins Servings: 4 Jump to recipe Red lentils soften and break down as they cook, naturally thickening the stew into a velvety, porridgelike consistency.Browning the chicken first builds caramelized flavor while helping the thighs stay juicy and tender as they finish cooking in the stew.Harissa and ras el hanout provide warmth and heat, while lemon and yogurt keep the stew balanced and lively. Chicken thighs simmer with earthy red lentils and harissa in this delicious tomato-based stew. Ras el hanout lends fragrant complexity, complementing the harissa’s gentle chile heat. As the red lentils cook, they soften and break down, thickening the broth into a velvety base that clings to juicy chicken and tender carrots. A handful of baby spinach stirred in at the end adds freshness and color, while a squeeze of lemon and a drizzle of cool, creamy yogurt brighten every bowl. Serve it with warm flatbread or crusty bread for scooping up every last bit. Lentils Are Your Ticket to Quick and Hearty Meals — Here’s How to Cook Them How spicy is this stew? The stew has gentle to moderate heat that doesn’t overwhelm the other flavors. Because harissa varies significantly from one brand to another, the final heat level will depend on the paste you use. If you are sensitive to spice, begin with 1 tablespoon and serve extra harissa at the table for an additional kick. What is ras el hanout, and what can I substitute for it? Ras el hanout is a fragrant North African spice blend. Look for it in the spice aisle of well-stocked supermarkets. It is also commonly sold at Middle Eastern and North African markets, as well as by online spice retailers. Blends vary but may include spices such as cumin, coriander, cinnamon, ginger, turmeric, cardamom, cloves, and pepper; the easiest substitute is a simple homemade blend. Notes from the Food & Wine Test Kitchen Harissa pastes vary in heat and saltiness, so taste yours before adding the full amount. Stir frequently while bringing the lentils to a boil; they tend to settle against the bottom of the pot and can stick. If the stew thickens too much as it sits, loosen it with a splash of chicken stock or water. This recipe was developed by Nicole Hopper; the text was written by Craig Ruff. Keep Screen Awake Ingredients 1 1/4 pounds boneless, skinless chicken thighs (about 4 large thighs), cut into 1 1/2-inch pieces 1/2 teaspoon black pepper 2 teaspoons kosher salt, divided 2 tablespoons extra virgin olive oil, divided 1 1/2 cups yellow onion (about 1 1/2 cups) 2 large carrots, peeled and sliced into half-moons (about 1 cup) 3 garlic cloves, finely chopped (about 3 teaspoons) 2 tablespoons harissa paste (such as NY Shuk) 1 tablespoon ras el hanout 1 (14 1/2 ounce) can crushed tomatoes 3 cups chicken stock 1 cup dried red lentils, rinsed 3 cups fresh baby spinach 1 tablespoon fresh lemon juice Plain yogurt (optional) Directions Sprinkle chicken evenly with pepper and 1 teaspoon salt. Heat 1 tablespoon oil in a large Dutch oven over medium-high. Add chicken in an even layer; cook, stirring occasionally, until browned, 5 to 6 minutes. Transfer chicken to a plate (chicken will not be fully cooked through). Reduce heat in Dutch oven to medium; add remaining 1 tablespoon oil. Add onion and carrots; cook, stirring occasionally, until softened, about 8 minutes. Add garlic, harissa, and ras el hanout; cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Stir crushed tomatoes, chicken stock, lentils, and remaining 1 teaspoon salt into Dutch oven. Return chicken and any accumulated juices on plate to Dutch oven. Bring to a boil over medium-high, stirring often. Reduce heat to medium-low; cover and simmer, stirring occasionally, until lentils are tender and starting to break down and chicken is cooked through, 15 to 20 minutes. Stir in spinach; cook, uncovered, stirring constantly, until wilted, about 1 minute. Remove from heat, and stir in lemon juice. Ladle stew evenly into 4 bowls; drizzle with yogurt (if desired). Make ahead Make the stew up to four days ahead and store in an airtight container in the refrigerator. For the brightest color, stir in the spinach only after the stew has been reheated. 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