Chicken with Red Split Lentils
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Makes: 6 portions
Preparation Time: 35 mins
Cooking Time: 65 mins
Ingredients
500g skinless organic chicken thigh fillets
250g red split lentils
2 red peppers, sliced 5cm strips
250g peas (fresh or frozen)
100g red (Spanish) onions, coarsely chopped
3 large garlic cloves, crushed
1 Tspn fresh ginger, grated finely
1 L chicken stock (or water)
2 Tspn ground cumin
1 Tspn ground turmeric
1 Tbspn extra virgin, cold pressed olive oil
1 Tspn cumin seeds
1 Tbsp lemon juice
1/4 Tspn garam masala
2-4 Tbspn fresh coriander, chopped
Method
1. Add the chicken stock (or water) to a heavy pot.
2. Add the onions, lentils, ground turmeric and ground cumin to the water.
3. Cook on a low heat for 30 minutes.
4. Add the chicken and bring the water to the boil.
5. Reduce the heat and simmer for a further 30 minutes.
6. Heat the olive oil in a small frying pan and add the cumin seeds.
7. When the cumin seeds start to sizzle, add the garlic and ginger.
8. When the garlic has become soft and slightly golden in colour remove them from the heat and add to the pot with the chicken and lentils.
9. Add the peas, lemon juice and garam masala to the pot and cook for a further 5 minutes, stirring all the ingredients through to ensure they are all combined properly.
10. Serve sprinkled with fresh coriander.
This is a great recipe for the family in winter, as it is really warming. It is also very high in dietary fibre and provides antioxidants and numerous vitamins and minerals.
Nutrition Information (per serving)
| Amount | % Daily Value |
|
| Calories | 387 | 19.4% |
| Calories from fat | 88 | 22.7% |
| Total fat | 9.8 g | 14.9% |
| Saturated fat | 2.2 g | 11.2% |
| Cholesterol | 74 mg | 24.9% |
| Sodium | 619 mg | 25.9% |
| Carbohydrate | 35.9 g | 16.0% |
| Dietary fibre | 15.5 g | 51.7% |
| Sugars | 5.3 g | n/a |
| Protein | 38.4 g | 25.7% |
