Flu Stew Recipe – Eats Now

Name: Flu Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 garlic cloves (chopped); 2 medium onions (white, red, or yellow, chopped); 1/2 cup olive oil; 1 lb lentils (steamed); 8 ounces mushrooms (chopped); 2 medium potatoes (chopped with skin on); 1 lb chicken (or other meat, 1-2 inch cubes); 6 carrots (1 lb bag, sliced); 1/2 head cabbage (chopped); 2 tablespoons salt (to taste); 1 1/2 cups white wine (a small 187ml bottle will do, red works too, although it will turn chicken purple); 1 (14 ounce) can chicken broth; 6 -8 dashes Emeril's Original Essence (original) or 6 -8 dashes Italian spices

Servings: persons

6 garlic cloves (chopped)
2 medium onions (white, red, or yellow, chopped)
1/2 cup olive oil
1 lb lentils (steamed)
8 ounces mushrooms (chopped)
2 medium potatoes (chopped with skin on)
1 lb chicken (or other meat, 1-2 inch cubes)
6 carrots (1 lb bag, sliced)
1/2 head cabbage (chopped)
2 tablespoons salt (to taste)
1 1/2 cups white wine (a small 187ml bottle will do, red works too, although it will turn chicken purple)
1 (14 ounce) can chicken broth
6 -8 dashes Emeril's Original Essence (original) or 6 -8 dashes Italian spices

1
Rinse lentils, add to small pot of boiling water, cover and turn down heat to simmer for 30 minutes.
2
In large pot add olive oil, garlic, onions and a few dashes of Essense; bring up heat to medium and stir until onions start to brown, then turn down heat to warm and prepare the meat.
3
Add meat. Bring heat to medium and stir until meat is half or almost cooked.
4
Add potatoes along with a few dashes of Essense, and stir until they start to brown.
5
Add wine. Cook for five minutes at medium heat or hot enough to boil the wine so the alcohol evaporates.
6
Add carrots and mushrooms and stir a few minutes.
7
Add chicken broth.
8
Add Salt.
9
Drain lentils after their thirty minutes time is up, and add to stew.
10
Add a few dashes of Essense, stir, and bring to a boil.
11
Add cabbage, a few dashes of Essense, cover, turn heat down to simmer or low, and cook for 30 minutes.
12
Stir, and serve.

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 garlic cloves (chopped), 2 medium onions (white, red, or yellow, chopped), 1/2 cup olive oil, 1 lb lentils (steamed), and more.

Yes, Flu Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Flu Stew

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