This one-pot dish is tasty and wonderfully easy to throw together and it contains all-important lentils.  We ought to be eating pulses/legumes 3-4 times per week for optimum body function so get cooking beans, chickpeas, lentil, split peas and the rest this winter.

Serves 2

½ cup brown or puy lentils, soaked overnight  (see note)

1 ½ cups well-salted water

2 tbsps olive oil

4 pieces chicken

1 onion, diced

1 carrot, peeled and diced

Few sprigs of rosemary

1 cup vegetable to chicken stock (can use water)

2 tbsps pomegranate molasses

Salt and pepper to season

Small handful parsley to garnish

1. Drain soaked lentils then boil in water for 20-25 minutes until beginning to soften. Drain and set aside. Rinse saucepan.
2. Heat oil in rinsed saucepan and brown chicken. Add onion, carrots and rosemary and sauté for 2-3 minutes. Pour in stock and pomegranate molasses and drained, par-cooked lentils. Cover and simmer for 20 minutes or until chicken is cooked through and lentils are al dente. Simmer with lid off for 5-10 minutes if still too liquid. Taste and season with salt and pepper.
3. Garnish with parsley and serve. 

Note: Alison’s Pantry has just introduced some quick cook pulses which take less than 5 minutes to cook so feel free to use those or canned lentils in this recipe.