Chicken and lentil one-pot

Name: Chicken and lentil one-pot
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: mediterranean
Ingredients: 550 g chicken thigh; 250 g dried lentils; 200 g carrot; 120 g celery; 120 g onion; 300 g canned tomatoes; 700 ml vegetable stock; 1 tbsp olive oil; 3 pc garlic; 1 to taste thyme; 1 to taste salt; 1 to taste black pepper

40 min · 4 servings · 489 kcal

Nora Beckett · @norapreps

Lentils cook in the same pot as the chicken and take on everything that comes off it. Fifteen grams of fibre without a vegetable in sight - though there are plenty.

Ingredients

chicken thigh550 g
dried lentils250 g
carrot200 g
celery120 g
onion120 g
canned tomatoes300 g
vegetable stock700 ml
olive oil1 tbsp
garlic3 pc
thyme1 to taste
salt1 to taste
black pepper1 to taste

Instructions

Brown the seasoned thighs in the oil and lift them out.
Soften the onion, carrot and celery in the same pot, 8 minutes, scraping up what the chicken left.
Add the rinsed lentils, tomatoes, stock, garlic and thyme, return the chicken, and simmer covered 25 minutes.
Check the lentils are tender and the liquid has thickened; if it is soupy, uncover for 5 minutes.
Keeps four days and freezes.

Per serving

489kcal45 gProtein10 gFat55 gCarbs

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