Reviewed: Sep. 17, 2012

This was pretty good. I soaked the lentils for a few hours. I cut up 2 chicken breasts in bite sized pieces and cooked them. The only change I made was to add a splash of balsamic vinegar along with the lemon. We both agreed that this would have been better without the chicken, but perhaps I overcooked the chicken. We'd make it again.

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Reviewer:

CloudNine

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Reviewed: Sep. 4, 2012

Budget friendly! Added cumin to chicken and vegetables, omitted rosemary and lemon juice because I was out. I didn't think we'd all like it as much as we did, but it was very well received. This will move into the monthly menu rotation.

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Reviewer:

ILovePotatoes

Reviewed: Sep. 3, 2012

The whole family loved this! I used fresh herbs instead of dried so I added them with the chicken instead of at the end. Green lentils probably could have cooked a bit longer, but I'm not sure since I don't have a lot of experience with lentils. They were great, though! And while Parmesan was not necessary, we did use just a little on top. This is going in the Recipe Box for sure!

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Reviewer:

Mrs C

Reviewed: Aug. 28, 2012

I had no idea I could cook this good!!! I used 3 carrots (yummy) and fresh herbs. I did not add the tomato sauce because it already tasted amazing. Thank you for such a wonderful and easy recipe!

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Reviewer:

Missi

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

Reviewed: Aug. 22, 2012

I loved the flavors in this dish. I used leftover rotisserie chicken and as I was unsure how I would like the addition of so much tomato sauce, just added several healthy squirts of tomato paste from the refrigerated tube always on hand in my fridge. We enjoyed this with a salad and corn bread. Try this recipe, I think it's a winner.

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Reviewer:

Emma

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Omaha, Nebraska, USA

Reviewed: Aug. 16, 2012

Really good! I used chopped tomatoes instead of sauce and much less chicken because we're not huge meat eaters.

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Reviewer:

Theresa

Reviewed: Aug. 9, 2012

Very Tasty! Easy!

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Reviewer:

Linda

Reviewed: Jul. 30, 2012

We made this the other night with boneless skinless chicken breasts. Otherwise, we followed the recipe exact using red lentils. We really LOVED the texture and the veggies, but we thought it was missing a little kick. We love spices, so the next time we make it, we'll probably quadruple the garlic and add a serrano pepper or cayenne powder. It's a perfect, healthy meal with a side of whole wheat flatbread and a salad.

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Reviewer:

RowanaSabe

Cooking Level: Expert

Reviewed: Jul. 23, 2012

Followed the directions except used boneless chicken breast and added leftover salsa and cooked in crockpot on low for 6 hours. We ate it over angel hair pasta. Delicious!!!

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Reviewer:

Diane

Reviewed: Jul. 22, 2012

This was extremely tasty! I've never made lentils before, but I'm now a convert. I changed the recipe slightly: soaked 1/2 cup dried brown lentils for about 2 hours before cooking; used chicken breast diced up into large pieces instead of bone-in chicken pieces, and seasoned with salt and pepper when cooking them. kept all other ingredients in the same amounts, so it made the final result a little more liquidy. I subbed fresh chopped tomatoes for the tomato sauce. I was going for a more middle-eastern taste, so I subbed 1 tsp cumin and 1/2 tsp baharat spice blend (google it!) for the rosemary and basil. stirred through lemon juice and plain yoghurt at the end, served over basmati rice and it was fab! If I had any fresh mint, I would've added that too. great recipe for lentil virgins :)

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