Chicken and spicy chorizo sausage combine well with vegetables and lentils, which are naturally low in fat and a good source of fibre, to create this hearty and flavourful pan-fry. Serve with a green salad to round out the meal.
125 g chorizo sausage, skinned and thinly sliced
1 red onion, finely chopped
1 garlic clove, crushed
1 celery stalk, finely chopped
300 g skinless chicken breast fillets, thinly sliced
1 red capsicum, deseeded and sliced
1¼ cups (225 g) French green lentils
1 cup (250 ml) dry white wine
1 cup (250 ml) diluted salt-reduced or homemade chicken stock (recipes on this website), hot
2 tablespoons chopped fresh flat-leaf parsley
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Heat a non-stick frying pan over a medium heat, add the chorizo sausage, red onion, garlic and celery and cook for about 5 minutes until the onion is beginning to soften.
Add the chicken pieces and red capsicum to the pan and cook for about 4 minutes until the chicken is coloured all over.
Stir in the lentils, wine and stock. Bring to the boil, then reduce the heat, cover and cook gently for about 30 minutes until the lentils are tender, stirring occasionally. Season to taste and serve sprinkled with chopped parsley.
French green lentils (sometimes called blue lentils) are tiny, grey-green lentils. They have a distinctive flavour and hold their shape and colour when cooked. But if they are not available, you can use any other green or brown lentils.
I made this recipe last night and i omitted the capsicum and added 3 large tomatoes instead.
I accidentally only put in 1/4 cup lentils and still worked fine, ate it with polenta.
FANTASTIC am going to try with red wine next time - 25 Mar 2009