Chicken with Lentils and Tomato Sauce

    Chicken with Lentils and Tomato Sauce

    (242)
    8saves
    1hour30min


    202 people made this

    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.

    Ingredients
    Serves: 6 

    • 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

    Directions
    Preparation:15min  ›  Cook:1hour15min  ›  Ready in:1hour30min 

    1. 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.
    2. 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.
    3. Return chicken to frypan. Cover and continue cooking 20 minutes. If the mixture becomes too dry, add a bit of water to just moisten.
    4. 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.
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    Reviews and Ratings
    Global Ratings:
    (242)

    Reviews in English (242)

    by
    200

    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 preferred the boneless skinless. We also soaked the lentils about a 1/2 hour before using them and cooked the chicken alot longer in the skillet right off and then longer in a dutch oven on the stove. It is very tasty. I added cumin and basil and omitted the rosemary, as my husband is arab and this dish, done this way, is more like his own culture's food. Also, I added extra lemon. Great dish and eay to make.  -  26 Apr 2006  (Review from Allrecipes USA and Canada)

    by
    152

    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 prevents the softening of pulses. I used a jar of olive tomato sauce and I served it over macaroni. It was absolutely wonderful, what a great lentil recipe, thanks! (By the way, if you're using red lentils, you can probably stick with the cooking times. Brown lentils take the longest to soften.)  -  15 Feb 2006  (Review from Allrecipes USA and Canada)

    by
    86

    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 about an extra cup of water as the lentils cooked. I actually thought that the flavor was delicious before adding the tomato sauce, so I might try omitting it next time for a change. Definitely use fresh rosemary if you have it on hand, and don't skip the lemon juice -- it really brings the flavors together at the end. Thanks for a great recipe!  -  25 Jan 2005  (Review from Allrecipes USA and Canada)

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