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Place chicken in a large skillet; add the water. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until chicken is no longer pink (180°F). Drain chicken. When chicken is cool enough to handle, remove meat from bones; discard bones. Chop chicken; refrigerate until needed. In a large pot combine chicken stock and lentils; bring to boiling over medium-high heat. Reduce heat. Simmer, covered, about 30 minutes or until lentils are tender.
Meanwhile, in another large skillet heat oil over medium-high heat. Add onions, carrots, and celery. Cook 8 to 10 minutes or until onions are tender and carrots and celery are starting to soften. Remove skillet from heat and add the red wine. Return skillet to heat; continue cooking until wine is reduced by half.
Carefully add vegetable mixture, cooked chicken, pumpkin, tomatoes, cumin, oregano, and the 1/2 teaspoon chili powder to lentil mixture in pot. Simmer, covered, about 15 minutes or until carrots and celery are tender. Stir in the hot sauce and serve. If desired, dollop each serving with yogurt and sprinkle with additional chili powder.