Chicken and lentil casserole
Red lentils at their best!
If I were Scottish, dreich would be a perfect word to describe the weather here today - most disappointing for the 25th July! On days like this, there's nothing better than a hearty casserole to lift the spirits. This one-pot dish is perfect for lentil lovers. It's ready within an hour and a half and is super easy to prepare. Best served with broccoli or spring greens.
Ingredients
- 2 tablespoons olive oil
- 4 large chicken thigh fillets (boned and skinless)
- 1 large onion (chopped)
- 1 red pepper (sliced)
- 1 green pepper (sliced)
- 3 -4 cloves garlic (finely chopped)
- 1 teaspoon of dried rosemary (or leaves from a couple of sprigs of fresh rosemary)
- 200g red lentils (thoroughly rinsed)
- 500ml vegetable stock
- Broccoli or sliced spring greens to serve as an accompaniment
Method
- Heat the oil in a large pan. Add the chicken and cook for six to eight minutes until the flesh is no longer pink, and without burning! Remove from the pan and place into a large ovenproof dish.
- Add the onion, peppers, garlic and rosemary to the pan. Cook for six to eight minutes until all the ingredients are soft. Remove from the pan and add to the ovenproof dish.
- Add in the lentils and pour over the stock. Stir well.
- Cook at 180°C for around one hour. A lid is not required. Stir every 15 minutes or so.
- After an hour, check that the chicken is cooked right through and that the lentils are soft. If not, cook for a further 10-15 minutes and check again.
- Serve with broccoli or spring greens. Enjoy!
NB This recipe makes enough for 4 cakes, but if you save it to your MyMeals365 app, you can change the number of servings and the app will work out the exact quantities of each ingredient you need.