Lentil and Chicken Stew

With all these recipes going up, I thought I'd add one that I made last week. I think it's so good and my 3 yo even ate it and said "mmm"! Winner in my book!

Lentil and Chicken Stew (I'm assuming you can omit the chicken...but I like it in it)

3 tsp Extra virgin olive oil, divided
8 oz boneless, skinless chicken breast, diced (I like to sprinkle mine with a little bit of seasoning salt)
1 carrot, peeled and finely diced
4 cloves garlic, minced
1 tsp coriander seed, crushed
1/8 tsp salt
1/4 tsp ground pepper
1 14oz can reduced sodium chicken broth
1/2 C French green/brown lentils, sorted and rinsed (I honestly don't know what French lentil are; I just use what I have in my house)
1 6oz bag baby Spinach
1 Tb Lemon juice
1 Tb chopped fresh dill (I don't think I've ever actually had dill when I've made this...)

1. Heat 1 tsp oil in large saucepan over medium-high heat. Add chicken and cook, stirring once or twice, until no longer pink (about 2 mins). Transfer to plate with slotted spoon.
2. Add the remaining 2 tsp oil to pan and heat over medium-low heat. Add carrot, garlic, coriander seed, salt, and pepper, stirring constantly 30 seconds to 1 minute.
3. Stir in broth and lentils, and increase heat to med-high and bring to a simmer. Reduce heat to maintain simmer and cook for, stirring occasionally until tender, 20-30 minutes.
4. Add chicken broth, lentil, baby spinach, and lemon juice. Return to simmer and cook 1-2 minutes more. Add dill. Enjoy!