CHICKEN LENTILS

 

  • Cooking Time: 90
  • Servings: 6
  • Preparation Time: 15

Backstory

The original recipe was found at allrecipes.com. This version is a copy of the original, and I will be back to edit this with my own twist to the recipe. I will also provide Vegan tips to transform the recipe!

Ingredients

  • * 1 tablespoon olive oil
  • * 2 pounds bone-in chicken pieces
  • * 1 large onion, finely chopped
  • * 1 small carrot, finely chopped
  • * 2 cloves garlic, finely chopped
  • * 3/4 cup dried lentils
  • * 1 (14 ounce) can chicken broth
  • * 1/2 teaspoon salt
  • * 1 (10 ounce) can tomato sauce
  • * 1/2 teaspoon dried rosemary
  • * 1/2 teaspoon dried basil
  • * 1 tablespoon lemon juice

Directions

  • 1. 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.
  • 2. 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.
  • 3. Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
  • 4. 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.

Author Credit: Lorraine Friberg

Website Credit: http://allrecipes.com/Recipe/Chicken-and-Lentils/Detail.aspx

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