Green lentil dish with chicken breast
I tried cooking green lentils with chicken breast for the first time after reading that lentils are filling and healthy, but I didn't have much experience with them until now. I followed the classic steps, soaking, boiling the chicken separately, and used simple vegetables without complications. It turned out to be a hearty dish that I was really satisfied with. If you haven't worked with lentils before, know that it's not difficult at all; you just need a little patience for soaking.
Quick info
Total time: about 7 hours (including soaking the lentils)
Effective preparation time: 30-40 minutes
Cooking time: around 30-35 minutes
Servings: 4
Difficulty: easy, does not require complicated techniques
Recipe type: lunch or dinner
Ingredients
1 chicken breast
2 cups green lentils
1 large carrot
1 large onion
150 ml tomato juice
3 tablespoons oil
Salt, pepper (to taste)
Fresh chopped parsley
Preparation method
1. Rinse the lentils well, then soak them for at least 6 hours. I changed the water 2-3 times during this time to make them easier to digest. After soaking, rinse with cold water and let them drain.
2. Boil the chicken breast whole in water with a little salt. When cooked, remove it and let it cool, then cut it into cubes or smaller strips, according to preference.
3. Grate the carrot and finely chop the onion.
4. In a large pot, heat the 3 tablespoons of oil. Add the onion and carrot, sauté for 2-3 minutes until softened, stirring occasionally to prevent burning.
5. Pour half a cup of water over the vegetables, then add the chicken pieces. Let it boil together for about 2-3 minutes to blend the flavors.
6. Add the drained lentils, stir gently, then pour in 2 cups of water. Cover the pot with a lid and let it simmer over medium heat for 20 minutes. Check occasionally to ensure it doesn't run out of liquid.
7. After 20 minutes, add the tomato juice, salt, and pepper to taste. Let it simmer over low heat, uncovered, for another 10 minutes, stirring occasionally. The dish should reduce but not completely – it should remain a slightly thickened sauce.
8. When the lentils are well cooked and the sauce has thickened, turn off the heat and sprinkle the chopped parsley on top. Cover and let it sit for a few minutes before serving.
Why I make this recipe often
I make it when I need something hearty but quick to prepare after soaking the lentils. I like that it reheats well the next day and doesn't change in texture. It's filling, simple, with no hard-to-find ingredients or long cooking times if you prepare the lentils in advance.
Tips and variations
Tips
Don't skip the soaking step for the lentils – otherwise, they may remain hard or cook unevenly.
If you see that the water is evaporating too quickly during cooking, add a little more to prevent sticking.
You can adjust the amount of salt and pepper at the end, once all the flavors have combined.
To keep the lentils firm, do not overcook them after adding the tomato juice.
Substitutions
You can use boneless chicken breast, thighs, or even turkey meat.
Instead of tomato juice, diluted tomato paste works too.
If you don't have parsley, you can leave it out or sprinkle a little lovage.
Variations
Add a bit of sweet paprika for color and a more intense flavor.
If you want a richer taste, you can add a bay leaf while boiling.
You can also try using red lentils, but the cooking time will be shorter, and the final texture will differ slightly.
Serving ideas
Serve hot as a main dish.
It pairs very well with simple pickles: cucumbers, green tomatoes, or sauerkraut.
It can also be a side dish if you reduce the sauce more.
Frequently asked questions
1. Do the lentils really need to be soaked for so long?
Yes, at least 6 hours helps with even cooking and makes them easier to digest. If you rush this step, the lentils may remain hard.
2. What type of chicken breast should I use?
Fresh, boneless breast, but you can also use leftover cooked meat or from soup to avoid wasting anything.
3. Can I use a different color of lentils?
You can use red or brown lentils, but you need to adjust the cooking time, as some break down faster.
4. What if the dish is too dry?
You can add a bit of hot water or tomato juice during cooking to prevent sticking and ensure there's enough liquid.
5. Can it be made without meat?
Yes, if you want a vegan or vegetarian option, leave out the meat and add more onion, carrot, or celery for flavor.
Nutritional values
Approximately, one serving has around 300-350 kcal, with 25-30 g carbohydrates, 25 g protein (from chicken and lentils), and 6-8 g fat. Lentils are high in fiber and protein, and chicken keeps the dish low in fat. Sodium depends on how much salt you use. These values are indicative and may vary based on ingredients.
Storage and reheating
The lentil dish with chicken breast keeps well in the fridge for 2-3 days in a covered container. It can be reheated directly over low heat with 1-2 tablespoons of water if it thickens too much. I do not recommend freezing, as the texture of the lentils may become too soft after thawing.
The recipe is simple and to the point, with readily available ingredients. If you have patience with preparing the lentils, the rest goes quickly.
Lentils should be soaked for at least 6 hours, during which we change the water 2-3 times. Once well soaked, they are rinsed and drained through a sieve. The chicken breast is boiled and when ready, cut into small pieces. The carrot is grated and the onion is finely chopped. They are sautéed in oil, half a cup of water is added, then the chicken and let it come to a boil. We add the lentils, add 2 cups of water and cover. We simmer for about 20 minutes until the water reduces. We add the tomato juice, spices, and let it simmer on low heat for 10 minutes, stirring continuously. Finally, we chop the parsley and cover. It is served hot, with some pickles on the side.
Ingredients: a chicken breast, 2 cups green lentils, a large carrot, a large onion, 150 ml tomato juice, salt and pepper to taste, 3 tablespoons oil, chopped parsley
