Lentils, a small kind of dull and tasteless pulse. But mixed with onions, garlic, herbs and spices they quickly turn into healthy little gems. And do not forget, they are very healthy. Rich in both protein and iron.
I am always concerned about color when I take my photos. I want them to tempt you. I thought these came out a little brownish and colorless despite the fact that it contains both red lentils and carrot. But it taste great so I hope it does not scare you from trying.
I am always concerned about color when I take my photos. I want them to tempt you. I thought these came out a little brownish and colorless despite the fact that it contains both red lentils and carrot. But it taste great so I hope it does not scare you from trying.
Chicken and red lentil ragout
4 servings
4 large chicken thighs, bone in
Sea salt and black pepper
1 tsp paprika
1 large leek, thinly sliced
1 carrot, thinly slices
1/2 onion, finely chopped
5 oz (150g) pancetta, chopped
1 tsp fresh thyme leaves
2 x 16 oz (400g) can red lentils, drained and rinsed
1/2 can ( 16 oz can) chopped tomatoes
1 cup (250ml) chicken stock
1/2 cup fresh parsley, chopped
Preheat oven to 400F (200C). Heat 1 tbsp oil in a ovenproof frying pan on high heat.
Season the chicken with salt, paprika and pepper. Cook about 5-7 minutes on each side until well browned. ( They will still be raw inside). Remove from pan and set aside.
Lower heat to medium-high, add leeks,onion, pancetta, carrot and thyme and cook for 5 minutes until soft and golden. Add in tomatoes, lentils and stock and stir. Place the chicken thights on top and roast in the for about 10-15 minutes until the chicken is cooked through. Sprinkle over the parsley and serve with vegetables or salad.
4 servings
4 large chicken thighs, bone in
Sea salt and black pepper
1 tsp paprika
1 large leek, thinly sliced
1 carrot, thinly slices
1/2 onion, finely chopped
5 oz (150g) pancetta, chopped
1 tsp fresh thyme leaves
2 x 16 oz (400g) can red lentils, drained and rinsed
1/2 can ( 16 oz can) chopped tomatoes
1 cup (250ml) chicken stock
1/2 cup fresh parsley, chopped
Preheat oven to 400F (200C). Heat 1 tbsp oil in a ovenproof frying pan on high heat.
Season the chicken with salt, paprika and pepper. Cook about 5-7 minutes on each side until well browned. ( They will still be raw inside). Remove from pan and set aside.
Lower heat to medium-high, add leeks,onion, pancetta, carrot and thyme and cook for 5 minutes until soft and golden. Add in tomatoes, lentils and stock and stir. Place the chicken thights on top and roast in the for about 10-15 minutes until the chicken is cooked through. Sprinkle over the parsley and serve with vegetables or salad.
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