CHICKEN AND LENTILS
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.
Provided by Lorraine Friberg
Categories Meat and Poultry Recipes Chicken
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- 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.
- 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.
- Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
- 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.
Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g
ONE-POT LENTIL CHICKEN
This all-in-one, 40-minute meal makes a brilliant, fuss-free supper, and saves on the washing up too. Pair with potatoes or rice for a hearty dinner
Provided by Sarah Randell
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 24
Steps:
- Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
- Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.
- Heat the oil in a non-stick wide, shallow pan, add bacon and fry briskly until lightly coloured, then lift on to a plate. Add the chicken and fry on each side until lightly brown. Set aside with the bacon. Tip onion and garlic into the pan and cook for 5 minutes. Stir in the flour and tomato purée, then stir over a low heat for 2-3 minutes. Add the wine, stock, lentils and thyme. Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
- Stir in the mushrooms. Add the bacon and chicken, pushing them under the liquid. Cover and simmer for 20-25 minutes, or until lentils are tender and the chicken cooked. Season with salt and pepper.
Nutrition Facts : Calories 360 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Fiber 2.5 grams fiber, Protein 41 grams protein, Sodium 2.4 milligram of sodium
MOROCCAN-STYLE CHICKEN WITH LENTILS
Lesley Waters' rich chicken dish has vibrant North African flavours and goes fantastically with rice or couscous
Provided by Lesley Waters
Categories Dinner, Main course, Supper
Time 2h
Yield Serves 2 adults and 2-3 children
Number Of Ingredients 14
Steps:
- Heat oven to 180C/fan 160C/gas 4. Rub 1 tbsp olive oil into the chicken thighs. Mix the garlic, cumin, coriander and paprika together, then rub all over the chicken thighs on both sides.
- Heat a large flameproof casserole, add the chicken thighs and cook over a medium heat for 5 mins until golden on both sides. You might need to do this in 2 batches, depending on the size of the casserole. Set the chicken aside. Turn down the heat, add the remaining oil and fry the onion for 5 mins until softened.
- Stir in the rest of the ingredients, apart from the mint and bring to the boil. Place the chicken thighs on top and pour in any juices. Cover and cook for 1½ hrs, until the meat is tender and the sauce thickened. Can be cooled and frozen at this stage for up to 1 month. Defrost thoroughly in the fridge, then gently warm through. Scatter with fresh mint leaves and serve with couscous or rice.
Nutrition Facts : Calories 461 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 1 grams sugar, Fiber 6 grams fiber, Protein 48 grams protein, Sodium 1.45 milligram of sodium
CHICKEN WITH GREEN LENTILS
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.
Provided by Sarah_Jayne
Categories Chicken Thigh & Leg
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Fry the bacon quickly in the oil, then lift onto a plate.
- Add the chicken and brown on each side. Set aside with the bacon.
- Tip the onion and garlic into the pan and cook for 5 minutes.
- Stir in the flour and tomato paste, then stir over a low heat for 3 minutes.
- Add the wine, stock, lentils and thyme.
- Bring to the boil, reduce the heat, cover and simmer for 5 minutes.
- Stir in the mushrooms, bacon and chicken.
- Cover and simmer for 25 minutes, until the lentils are tender and the chicken cooked.
- Season and serve.
Nutrition Facts : Calories 454.1, Fat 17.4, SaturatedFat 4.9, Cholesterol 87.2, Sodium 455.6, Carbohydrate 30.8, Fiber 9, Sugar 6.5, Protein 30.2
LENTIL-CRUSTED CHICKEN PARMESAN
There are some days when I like to make a comforting chicken dish that doesn't require too much cooking time. Chicken Parmesan certainly fits that criteria. I typically bake my chicken, and in this version, in honor of the United Nations' International Year of Pulses, I used red lentils as part of the breading mixture. While you can use regular all-purpose or whole-wheat flour, I chose almond flour to introduce a slight element of nuttiness to the flavor profile.
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Spray a large baking sheet lightly with olive oil spray. Put the lentils in a food processor and pulse until finely ground. Add the flour, Italian seasoning and 1/2 teaspoon each salt and pepper and pulse until blended.
- Transfer the flour mixture to a shallow bowl. Dip each piece of chicken in the mixture, shaking off the excess.
- Put the chicken on the prepared baking sheet. Lightly spray a little more oil on top of the pieces and bake until cooked through, 20 to 25 minutes. Top with marinara sauce, mozzarella and Parmesan and return to the oven until the cheese is bubbling, an additional 5 to 10 minutes. Sprinkle with fresh basil and serve.
Nutrition Facts : Calories 250, Fat 10 grams, SaturatedFat 2 grams, Sodium 450 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 27 grams, Sugar 5 grams
FRESH TOMATO, LENTIL, AND CHICKEN BAKE
My husband would eat this every day if he could. Top with goat cheese if desired.
Provided by Maria
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h5m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place an 8x8-inch glass baking dish in the preheating oven to warm briefly. Remove and add coconut oil, 1 teaspoon turmeric, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir in lentils.
- Bake in the preheated oven until lentils are warmed through, about 10 minutes.
- Sprinkle 1/4 teaspoon salt, 1/4 teaspoon black pepper, and oregano over tomato slices. Remove lentils from the oven and layer tomato slices and accumulated juices on top. Pour boiling water over tomatoes.
- Continue baking until tomatoes soften, about 10 minutes.
- Toss remaining 1/2 teaspoon turmeric powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, chicken, avocado, Kalamata olives, and macadamia nut oil together in a small bowl. Remove lentils from the oven and spread chicken mixture on top.
- Return to the oven and bake until flavors combine, about 10 minutes more.
Nutrition Facts : Calories 746 calories, Carbohydrate 41.1 g, Cholesterol 88.5 mg, Fat 51.1 g, Fiber 14.1 g, Protein 40.2 g, SaturatedFat 19 g, Sodium 1286.1 mg, Sugar 8.5 g
CHICKEN WITH RED LENTILS
Make and share this Chicken with Red Lentils recipe from Food.com.
Provided by dale7793
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a non-stick saucepan over medium heat and cook the onion and garlic until softened.
- Add the lentils and stock and bring to a boil.
- Cover and cook for 10 minutes, or until lentils are tender.
- Stir through the lemon juice, parsley, salt and pepper.
- While lentils are cooking, season the chicken with cumin.
- Heat a non-stick frying pan and spray with cooking oil spray.
- Cook chicken until cooked through.
- Serve over lentils.
- Lamb or fish fillets can be exchanged for chicken in this recipe.
Nutrition Facts : Calories 457.5, Fat 5, SaturatedFat 1, Cholesterol 37.8, Sodium 221.1, Carbohydrate 63.9, Fiber 10.9, Sugar 2.8, Protein 41.1
CHICKEN AND LENTIL RECIPE
Make up a batch of our Healthy Living Chicken and Lentil recipe right at home. Our well seasoned Chicken and Lentil recipes is a soup not to be missed.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 375°F.
- Heat oil in ovenproof Dutch oven or small stockpot on medium-high heat. Add onions and garlic; cook and stir 1 to 2 min. or until onions are crisp-tender. Add chicken; cook and stir 2 to 3 min. or until no longer pink. (Chicken will not be done.)
- Add all remaining ingredients except nuts and parsley; stir. Cook until bouillon is dissolved and mixture comes to boil, stirring frequently. Cover.
- Bake 45 min. or until lentils and rice are tender. Remove from oven; stir.
- Sprinkle with nuts and parsley.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 18 g
CHICKEN AND LENTIL CHILI
I like to make a simple, hearty slow-cooked recipe at least once a week. You can mix this up the night before and throw it into the crock on your way out the door. Use hotter tomatoes and chilies or salsa if you like more zing. -Laurie Stout-Letz, Bountiful, Utah
Provided by Taste of Home
Categories Lunch
Time 5h20m
Yield 8 servings (2-1/2 quarts)
Number Of Ingredients 17
Steps:
- In a 5- or 6-qt. slow cooker, combine the first 16 ingredients. Cook, covered, on low until chicken and lentils are tender, 5-6 hours. Remove chicken; cool slightly and chop. Return chicken to slow cooker; heat through. Serve over tortilla chips and top with cheese and olives, if desired.Freeze option: Freeze cooled soup mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; if necessary, add a little water.
Nutrition Facts : Calories 249 calories, Fat 2g fat (0 saturated fat), Cholesterol 23mg cholesterol, Sodium 844mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 9g fiber), Protein 21g protein.
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