Chicken and lentils

Chicken and lentils


208 people made this

About this recipe: This recipe is an unusual dish that all the family love and is requested by all from the smallest to the adults. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.

Lorraine Friberg

Serves: 6 

  • 1 tablespoon olive oil
  • 900g bone-in chicken pieces
  • 1 large onion, finely chopped
  • 1 small carrot, finely chopped
  • 2 cloves garlic, finely chopped
  • 150g dried lentils
  • 400ml chicken stock
  • 1/2 teaspoon salt
  • 300g passata
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried basil
  • 1 tablespoon lemon juice

Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

  1. Heat the oil in a frying pan over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from pan, and set aside.
  2. Place onion in the pan, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and stock, and season with salt. Bring to the boil, cover, reduce heat to low and simmer 20 minutes.
  3. Return chicken to pan. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
  4. Stir passata into the pan. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

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Reviews (3)


This was lovely They only thing I did differently was included a tin of chopped tomatoes instead of passata. Also, I roasted the chicken separately and roasted onions, carrots and peppers and served this on the lentils. It was really lovely and the roasted veg added necessary texture. I used red split lentils, the whole thing was lovely, and I would add more liquid next time and serve it as a soup with crusty bread as an alternative to the main course with chicken. It could also be done with vegetable stock for a vegetarian version. Thanks for this recipe, it was easy, really tasty and also healthy which was a definite bonus. I will be using this recipe a lot in the future. Yummy - 30 Nov 2012


I have made this twice, each time for two people, and the ingredients scaled down perfectly. No tweaks, no twists, just as is. An absolutely delicious recipe. Thank you Lorraine. - 21 Oct 2016


This has become one of our favourite dishes, I never thought I would see my husband eat lentils! Very easy to make and very tasty. I used green lentils and chopped tomatoes as I am not too keen on passata (too sloppy!). - 03 Feb 2014

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