Chicken with Red Lentils
Savor the rich, comforting flavors of Chicken with Red Lentils, a wholesome, one-pot wonder that combines tender, seared chicken thighs with the velvety texture of simmered red lentils. Infused with aromatic spices like cumin, turmeric, and coriander, and made luscious with coconut milk, this dish perfectly balances warmth and creaminess. A splash of canned diced tomatoes adds a subtle tang, while fresh cilantro leaves provide a bright finishing touch. Ready in under an hour, this protein-packed meal is ideal for busy weeknights or cozy dinners. Serve it with rice or naan to soak up every bit of the flavorful sauce. Perfect for those seeking a healthy, hearty, and spice-forward chicken recipe!
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 200 grams red lentils
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 400 grams canned diced tomatoes
- 500 milliliters chicken stock
- 200 milliliters coconut milk
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons fresh cilantro, chopped (for garnish)
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set them aside.
Heat the olive oil in a large pot or deep skillet over medium heat.
Season the chicken thighs with a pinch of salt and pepper. Sear the chicken in the hot oil for about 2-3 minutes per side until lightly browned. Remove the chicken and set aside.
In the same pot, add the chopped onion and sauté for 5-7 minutes until translucent.
Add the minced garlic and ginger. Cook for another 1-2 minutes until fragrant.
Stir in the ground cumin, turmeric, coriander, and paprika. Toast the spices for about 30 seconds to release their aroma.
Add the diced tomatoes and cook for 2-3 minutes, stirring occasionally.
Pour in the chicken stock and coconut milk, and bring the mixture to a gentle simmer.
Stir in the rinsed red lentils and return the seared chicken to the pot.
Cover and let the dish simmer over low heat for 25-30 minutes, stirring occasionally, until the chicken is cooked through and the lentils are tender.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot, garnished with freshly chopped cilantro. Pair with rice, naan, or enjoy as is.
Nutrition Facts
Calories |
1995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 3546 mg | 154% | |
| Total Carbohydrate | 92.5 g | 34% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 35.9 g | ||
| Protein | 173.0 g | 346% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 355 mg | 27% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3293 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
