"This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple." — Lorraine Friberg
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bone-in chicken pieces
onion, finely chopped
carrot, finely chopped
garlic, finely chopped
1 (14 ounce) can
1 (10 ounce) can
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.
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.
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.)
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!
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!
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!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken and Lentils
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 121
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