Chicken With Green Lentils

READY IN: 45mins
Recipe by Sarah_Jayne

If you read through my recipes you will find a number of recipes using lentils. Over the past year or so of eating a healthier diet I have come to know and enjoy lentils a great deal. So, when I see a new recipe involving lentils I like to add it to my collection. This one I found in the Winter 2008 version of the BBC Easy Cook magazine. The recipe says that it is able to be frozen.

Top Review by knittingchocolatier

This was a bit bland as written...I made it with a little bit of hot Italian sausage and increased the garlic and it was awesome! Be sure to sprinkle some sea salt on at the table-it takes this dish to the next level. This took close to an hour for the small French lentils to get soft, so plan accordingly. I really didn't know what 1 2/3 oz of lentils came out to, so I just poured. I wound up with way too many lentils which was fine-this was resurrected for the next meal by adding more stock and wine, chopped carrots and celery, and garlic and sausage for a stew. The leftovers were even more delicious the 2nd time around! All in all not a recipe that's perfect per se, but it is simple, healthy, and VERY easy to adjust to your personal tastes!

Ingredients Nutrition

Directions

  1. Fry the bacon quickly in the oil, then lift onto a plate.
  2. Add the chicken and brown on each side. Set aside with the bacon.
  3. Tip the onion and garlic into the pan and cook for 5 minutes.
  4. Stir in the flour and tomato paste, then stir over a low heat for 3 minutes.
  5. Add the wine, stock, lentils and thyme.
  6. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
  7. Stir in the mushrooms, bacon and chicken.
  8. Cover and simmer for 25 minutes, until the lentils are tender and the chicken cooked.
  9. Season and serve.

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