Prenatal Chicken and Lentil Stew

Heat the olive oil in a large pot over medium heat and add the diced onion, sliced carrots, and sliced celery. Cook for 5 minutes until softened.

Add the minced garlic and cook for 30 seconds until fragrant.

Add the cubed chicken thighs to the pot and cook for 5 minutes, stirring occasionally, until no longer pink on the outside.

Pour in the chicken broth and add the dry lentils, dried thyme, salt, and black pepper.

Bring the stew to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes until the lentils are tender and the chicken is fully cooked through to 165°F (74°C).

Taste and adjust seasoning before serving warm.