Lemon Lentil Stew

• 1 chicken breast
• 1 red onion, diced
• 1 cup lentils
• 2 medium carrots, shredded
• 2 lemons
• 2 cups chicken broth
• 2 cups diced tomatoes
• 1/2 cup pearl barley
• 5 cups water
• 1 teaspoon oregano
• 2 teaspoons parsley
• 1 tablespoon olive oil

1. Rinse off the barley and let it soak in a cup of water overnight.
2. Preheat the oven to 350u0b0F.
3. Place the chicken breast in a baking dish. Zest one lemon on top of the chicken and squeeze all of the juice over it.
4. Bake the chicken for approximately 30 minutes or until done (this is for boneless skinless chicken breast, adjust cook time if using chicken with bones).
5. Shred the chicken into small pieces and set aside.
6. Saute the onion in a large pot with the olive oil for about five minutes.
7. Rinse the lentils and add them to the pot.
8. Drain the barley and add it to the pot. Squeeze the second lemon into the pot (be careful not to add any seeds!).
9. Add in the chicken broth, diced tomatoes, oregano, parsley, and four cups of water. Mix the contents and bring them to a boil.
10. Turn down the heat and simmer for 30 minutes, stirring occasionally.
11. Add in the shredded chicken breast and carrots and simmer for another 5 minutes.

chicken, red onion, lentils, carrots, lemons, chicken broth, tomatoes, pearl barley, water, oregano, parsley, olive oil

Taken from www.food.com/recipe/lemon-lentil-stew-243347 (may not work)