Chicken and Lentils Recipe

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Most Helpful Positive Review

Apr 26, 2006

I have cooked this recipe twice now, once with the bone in chicken and once with boneless skinless. We are health concious and usually use boneless skinless anyway. My husband and I both preferred the boneless skinless. We also soaked the lentils about a 1/2 hour before using them and cooked the chicken alot longer in the skillet right off and then longer in a dutch oven on the stove. It is very tasty. I added cumin and basil and omitted the rosemary, as my husband is arab and this dish, done this way, is more like his own culture's food. Also, I added extra lemon. Great dish and eay to make.

—mish1

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Most Helpful Critical Review

May 21, 2005

Put all in the crockpot before bed and the wonderful smell woke me up at 5:30 in the morning. Used 14-oz can of pureed tomatoes instead of tomato sauce.

—LOOSENUP

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180 Ratings

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Feb 15, 2006

YUMMY!! I will definitely make this again and again. Like other reviewers, I soaked the lentils for an hour and doubled the lentil cooking time. I also left the salt until last since salt prevents the softening of pulses. I used a jar of olive tomato sauce and I served it over macaroni. It was absolutely wonderful, what a great lentil recipe, thanks! (By the way, if you're using red lentils, you can probably stick with the cooking times. Brown lentils take the longest to soften.)

—lisaonthepiano

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Jan 25, 2005

Delicious and very satisfying, especially on a chilly evening. I used boneless, skinless chicken thighs and it matched well with the lentils. The chicken came out very tender. I had to add about an extra cup of water as the lentils cooked. I actually thought that the flavor was delicious before adding the tomato sauce, so I might try omitting it next time for a change. Definitely use fresh rosemary if you have it on hand, and don't skip the lemon juice -- it really brings the flavors together at the end. Thanks for a great recipe!

—THERESA_M

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Feb 01, 2007

This was really good. I used 1 tsp fresh basil instead of 1/2 dried because my husband, the food snob, said that dried basil is really to be used when it can cook for awhile for the flavors to escape. We all liked it and then, my husband put a few drops of a very nice Balsamic vinegar and some long shavings of parmesean reggiano cheese on it for garnish and wow! I thought it was good but when he did that, I knew what the others were talking about when they said it needed something more. I will add the Balsamic after the lemon juice from now on. Thanks! We love this!

—KDW1

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Mar 05, 2006

I had never had lentils before but I really loved this. My husband and one year old son loved it also. I added a little fresh grated motzarella cheese on top. I also cooked it all my croc pot on low heat for about 6 hours - turned out great!

—R, J, & A

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Feb 01, 2011

I used almost 3 cups of broth and skipped tomato sauce and lemon juice. It turned out to be a very comforting food. I love it.

—MLYIN

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May 23, 2006

This recipe was great... I will certainly be making this one again - incredible! I had people flocking to my apartment, asking what the smell was... This recipe was quite filling, very satisfying... I used red lentils; they soften much quicker than brown, and gave the dish a saucy consistency (I served over spaghetti). I also used salsa rather than tomato sauce. I really enjoy spicy food, so this gave it an extra little kick. Thank you to the person who made that suggestion! Very much appreciated! A tiny bit of grated ginger also tastes great! For vegetarians out there, tofu substitues well for the chicken. I would recommend cubing, and sauteing in some oil for about 2 mins (extra firm tofu) Thank you so much for a wonderful recipe!

—ASHLEY40

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Nutrition

Calories
308 kcal
15%

Carbohydrates
18.7 g
6%

Cholesterol
68 mg
23%

Fat
13.5 g
21%

Fiber
6.2 g
25%

Protein
27.8 g
56%

Sodium
816 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken and Lentils

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 308
Calories from Fat: 121

% Daily Value *
Total Fat 13.5g 21 %
Saturated Fat 3.4g 17 %
Cholesterol 68mg 23 %
Sodium 816mg 33 %
** Potassium 593mg 17 %
Total Carbohydrates 18.7g 6 %
Dietary Fiber 6.2g 25 %
Protein 27.8g 56 %
** Sugars 4.8g
Vitamin A 34 %
Vitamin C 14 %
Calcium 5 %
Iron 36 %
** Thiamin 19 %
** Niacin 84 %
** Vitamin B6 25 %
** Magnesium 18 %
** Folate 70 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.