Chicken and Lentils

Chicken and Lentils

150
Lorraine Friberg 4

"This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple."

Ingredients

1 h 30 m {{adjustedServings}} servings 308 cals
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Nutrition

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  • Calories:
  • 308 kcal
  • 15%
  • Fat:
  • 13.5 g
  • 21%
  • Carbs:
  • 18.7g
  • 6%
  • Protein:
  • 27.8 g
  • 56%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 816 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
  2. Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
  3. Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
  4. Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.
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Reviews

150
  1. 202 Ratings

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I have cooked this recipe twice now, once with the bone in chicken and once with boneless skinless. We are health concious and usually use boneless skinless anyway. My husband and I both prefer...

YUMMY!! I will definitely make this again and again. Like other reviewers, I soaked the lentils for an hour and doubled the lentil cooking time. I also left the salt until last since salt prev...

Delicious and very satisfying, especially on a chilly evening. I used boneless, skinless chicken thighs and it matched well with the lentils. The chicken came out very tender. I had to add abo...