Lentils With Chicken Ww Recipes

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.

Steps:

• In a large saucepan over medium heat and heat the oil and then add the vegetables and herbs (carrots -pepper) and cook for 5-10 minutes or until vegetables are tender.
• Stir in the broth, tomatoes and lentils and bring to a boil. Reduce heat and simmer covered for 45 minutes.
• While lentils are cooking prepare the chicken by preheating the oven to 325 degrees F. Sprinkle chicken with salt and 1/2 teaspoon pepper.
• Spray skillet with Pam and set it over medium heat. Add chicken and brown chicken. Add 2/3 cup broth to skillet (I skipped this step) and bring to a boil. Cover and bake until chicken is done (30 minutes).
• Stir chicken juices in with the lentils.
• To serve, top lentils with the chicken and then sprinkle with parsley.

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.

Steps:

• Heat olive oil in a large soup pot over medium heat.
• Add onions, celery, carrots, garlic, thyme and oregano.
• Cook and stir until veggies are softened, about 6 minutes.
• Add remaining ingredients, except parsley.
• Bring soup to a boil.
• Reduce heat to low.
• Cover and simmer for 1 hour.
• Remove ham from soup -- and let cool slightly.
• Puree half the soup in a food processor and return to pot with remaining soup.
• Cover to keep hot.
• Cut meat from ham shank and return meat to pot.
• Discard bone.
• Stir in parsley.
• Taste soup and adjust seasonings, if desired.
• If soup is too thick, add water or chicken broth to water it down.

Steps:

• Heat the oil in a large flameproof casserole. Season the chicken pieces, then brown in the hot oil for 3 mins each side, until golden on all sides. Remove and set aside. Pour away all but 1 tbsp oil.
• Add the onion to the pan and cook for 5 mins, then add the garlic and cook for 1 min more. Add the lentils and stock and stir well. Put the chicken on top, put the lid on and leave to simmer over a medium heat for 30 mins. Remove the lid and increase the heat. Bubble for another 20 mins until the lentils are tender, most of the stock has been absorbed, and the chicken is cooked through.
• Stir in the crème fraîche, lemon zest and juice, mustard, parsley and seasoning. Serve with green veg, if you like.

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.

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.

Steps:

• Add lentils to a medium saucepan; add 2 cups cold water.
• Bring to a boil; lower heat and simmer, uncovered, for about 30 minutes (taste for doneness).
• When done, drain and set aside.
• To make the dressing: add lemon juice to a small bowl.
• Whisk in the turmeric, curry powder, and cinnamon.
• Add in salt and pepper to taste; whisk until all seasonings have dissolved.
• Slowly add in the oil, whisk as you pour, until an emulsion forms.
• Core and coarsely chop the apple; toss with lemon juice.
• In a large mixing bowl, mix together the chicken, warm lentils, apple, onion, and walnuts.
• Pour the dressing over the mixture; toss gently to coat.
• Cover with saran wrap and refrigerate for up to 2 hours or serve immediately.
• Serve salad on red leaf lettuce leaves.

Steps:

• In a large kettle, heat olive oil over medium high.
• Add onions, garlic, celery and carrot. Cook for 10 - 15 minutes, stirring occasionally, until onions are deep gold in color.
• Stir in spices, than add the remaining ingredients.
• Cover and bring to a boil. Reduce heat to maintain a slow simmer.
• Simmer for about 2 hours or until lentils are tender.
• Discard bay leaves and serve.