Dinner · Advanced
Chicken Lentil Tomato Stew
A one-pan chicken, cooked-lentil and tomato stew with carrot and garlic. Cook the chicken through before adding the ready-to-eat lentils for the final simmer.
- Protein
- 44g
- Energy
- 362 kcal
- Carbs
- 30g
- Fat
- 7g
- Time
- 50 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 600 gChicken Breast
- 400 gLentils, cooked
- 300 gTomato
- 140 gCarrot
- 100 gOnion
- 12 mlOlive Oil
- 10 gGarlic
Make it
Method
Dice the 600 g chicken breast into even bite-size pieces and keep it separate from the vegetables. Finely chop the 100 g onion and 10 g garlic; dice the 140 g carrot and 300 g tomato. Drain the 400 g already cooked lentils if necessary.
Heat 12 ml olive oil in a heavy pan over medium heat. Soften the onion and carrot for about 5 minutes; add garlic for 30 seconds. Add the chicken and turn for 3–4 minutes until its surface changes colour. Stir in the tomato and about 200 ml water, cover partly and simmer gently for 12–15 minutes.
Check the largest chicken piece with a thermometer: it must reach 74°C. Add the cooked lentils and simmer another 3–4 minutes until hot; add a little water only if the stew becomes too thick. Divide into four portions. Do not substitute dry lentils without a separate cooking step.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 44g
- Carbs
- 30g
- Fat
- 7g
- Energy
- 362 kcal
