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.
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
- Drain soaked lentils then boil in water for 20-25 minutes until beginning to soften. Drain and set aside. Rinse saucepan.
- 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.
- 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.
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