lentil and chicken stew
How to make lentil and chicken stew recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
1 tablespoon olive oil
2 chicken breasts, each about 150 g (5 oz), thinly sliced
3 celery sticks, roughly chopped
4 tomatoes, roughly chopped
250 g (8 oz) ready-cooked Puy lentils
400 g (13 oz) can chopped tomatoes
1 chicken stock cube, crumbled
150 ml (¼ pint) boiling water
2 tablespoons chopped parsley
Method:
Heat the oil in a medium-sized, heavy-based frying pan and cook the chicken and celery for 5 minutes. Add the fresh tomatoes and stir for 1 minute.
Add the lentils, canned tomatoes and stock cube together with the measurement water.
Bring to the boil and keep at a boil for 2 minutes, stirring occasionally.
Stir in the chopped parsley and serve ladled into serving bowls with crusty bread, if liked, to mop up the juices.
For thick red lentil & chicken stew, heat 1 tablespoon olive oil and cook 2 x 150 g (5 oz) thinly sliced chicken breasts, 1 large thinly sliced onion and 4 celery sticks over a moderately high heat for 5 minutes.
Add 4 roughly chopped tomatoes, 250 g (8 oz) red lentils, 400 g (13 oz) can chopped tomatoes and 600 ml (1 pint) chicken stock. Bring to the boil, reduce the heat, cover and simmer, stirring occasionally, for 20 minutes or until the lentils are soft and tender.
Season to taste and stir in 6 tablespoons chopped parsley. Serve with warm crusty bread. Total cooking time 30 minutes.
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| lentil and chicken stew |
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