Slow Chicken & Lentil Stew by Chef Michael Smith

1 roasting chicken cut into 10 pieces, (2 wings, 2 drumsticks, 2 thighs and 4 breast halves) or a large package of any chicken parts

2 carrots, chopped

2 onions, chopped

2 stalks of celery, chopped

1 sweet potato, peeled and chopped or 2 baking potatoes

4 cloves of garlic, minced

A handful of freshly chopped mushrooms

1 cup (250 mL) of lentils, green, black Beluga, or French Du Puy

5 cups (1.25 L) of water

1 teaspoon (5 mL) of salt

½ teaspoon (2 mL) of freshly ground pepper

1 to 2 bay leaves

1 teaspoon (5 mL) rosemary or thyme, freshly chopped

1 cup (250 mL) of frozen peas

1 cup (250 mL) of frozen corn

Directions at lentils.org

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