Reviewed: May 24, 2012

I skipped the tomato sauce because this was just so tasty without it (kept the lemon though)! Easy to prepare and an awesome slow-carb meal. Served with asparagus- DELISH! Easy, yummy, and healthy. It's definitely going into the rotation!

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Reviewer:

Suzibakes

Reviewed: Apr. 13, 2012

Well, when I pulled out my chicken, it was expired. So I went ahead and just made the lentil part, which was easy and tasty. I was worried about waiting too long for them to be done, so I soaked them for probably about an hour (accidentally-I meant it to be 30 minutes...), then they ended up cooking for about 40 minutes. I didn't add salt or any of the tomato sauce stuff. I'll have to try this again with chicken ;)

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Reviewer:

erinjanice

Reviewed: Mar. 8, 2012

Really liked this! I DID include the tomato sauce (unlike many others) and think it helped add a kick to it. I also added cumin to part of the batch and it was tasty either way. Only real alteration I might suggest is to use skinless, boneless chicken breast. It cuts @ 75 calories per serving from an already healthy, low fat meal and the taste was still good. Will make again! Thanks

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Reviewer:

Lulu

Reviewed: Mar. 7, 2012

I omit the tomato sauce and add a couple of handfuls of chopped fresh tomatoes instead. Also soaking the lentils before you cook them shortens the cooking time. I also have a moroccan seasoning that I add to the pot that really brings out the north african flavours. Yum!

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Reviewer:

red_river_princess

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Reviewed: Jan. 26, 2012

This was exactly what I was looking for. Simple, hearty, delicious and healthy. This will definitely be put into regular meal circulation. I used French lentils, and frozen chicken thighs. No tomato sauce, but hit it with a drizzle of high quality balsamic vinegar at the end. I couldn't stop eating it, the kids were mixed reviews, curse that late snack. The hungrier ones loved it, lol. Incidentally, I had soaked the lentils for aboooouut uh, 2 days. I had planned to make it sooner. So I kind of eyeballed the liquids. I served it with some crusty sourdough bread and red wine (for me, not the kids ;)Cheers

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Reviewer:

coffeegirlkristen

Reviewed: Oct. 27, 2011

What a tasty, easy dish! I used 3c stock (my own turkey stock from this year's Thanksgiving - pulled from freezer- and low sodium by default), a can of diced salt free tomatoes and fresh ground black pepper, cumin, turmeric and chili flakes for spices. I started with the onion and garlic (double to 4 cloves) and spices for a few minutes, to infuse the oil and toast the spices. Then browned the chicken while finishing the the onion and garlic - no need to add then remove chicken. Then added the lentils and stirred for a couple of minutes, then the carrots, same amount of time. Then I added the liquid ingredients, a bit of salt and put on the lid and simmered all for a good 1.5 hours while doing other things. I finished it off with the lemon juice and garnished with fresh cilantro. I used one pot, no in and out of anything - a happy stew was had. Dark meat would also be tasty but I used breast. Also think it would be nice with spicy sausage or even a firm white fish, added at the end. Thanks for the idea.

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Reviewer:

camartin

Reviewed: Oct. 19, 2011

I've made this recipe about 4 times now. The first 2 times I made it as stated. Delicious! I then left out the tomato Sauce at the end. We liked it better. I made it last night for dinner using french lentils, no tom sauce and spiced pumpkin seeds as garnish. We served it over brown rice and everyone was in heaven. I would give this recipe 10 stars if possible. Don't be afraid to play with it. Oh also I always cook it in my crockpot 6 hrs on low 4 on high.

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Reviewer:

Mary P.

Cooking Level: Expert

Reviewed: Oct. 8, 2011

Nice and Easy to prepare. Suprisingly great flavor

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Reviewer:

kdahl

Reviewed: Sep. 25, 2011

Pretty tasty. I soaked my white lentils for an hour beforehand and they were perfect. I also used fresh rosemary and basil from the garden (1 tsp each- needs more). Splashed in a bit of balsamic from previous reviewer suggestion. I chopped up my chicken into bite size pieces so didn't cook them the whole 20 minutes, but more like 5. Will use the whole pieces next time. I didn't use any tomato sauce per previous reviews. And forgot to add the cumin everyone was suggesting. So my result wasn't following the recipe perfectly, but was pretty close. And it's pretty good. It's certainly easy. Thanks!

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Reviewer:

ali p

Cooking Level: Expert

Home Town: San Francisco, California, USA

Reviewed: Sep. 5, 2011

Great hearty meal - and healthy too! I used cubed chicken cutlets. Meant to season them while cooking so they absorb some flavor... next time! Used shredded carrots, added garlic with the onion; cumin and coriander in place of rosemary and left out the tomato sauce. I used red lentils but will definitely use brown next time as the red lentils just turned into mush and I had to quickly cook rice for this to be served on. I could kick myself for having forgotten to add the lemon juice at the end... with the cumin, coriander and lemon juice flavors, this becomes very similar to a Persian stew - which is just yumminess all around!

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