This recipe is an unusual dish that all the family loves, from the youngest to the adults. Don't let the lentils scare you. It is absolutely delicious and very nutritious. It is the meal most often requested in our house. The recipe directions look complicated, but are very simple.
1 tablespoon olive oil
1kg chicken pieces with bones
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
3/4 cup (140g) dried lentils
420ml chicken stock
1/2 teaspoon salt
1/2 (550g) jar tomato pasta sauce
1/2 teaspoon dried rosemary
1/2 teaspoon dried basil
1 tablespoon lemon juice
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Heat the oil in a frypan over medium heat and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from frypan and set aside.
Place onion in the frypan and cook 5 minutes until tender. Mix in the carrot and garlic. Stir in the lentils and stock and season with salt. Bring to a boil, cover, reduce heat to low and simmer 20 minutes.
Return chicken to frypan. Cover and continue cooking 20 minutes. If the mixture becomes too dry, add a bit of water to just moisten.
Stir tomato sauce into the frypan. Season with rosemary and basil. Continue cooking 10 minutes or until lentils are tender. Stir in lemon juice and serve warm.