This one-pot dish is low in calories, easy to cook, and makes enough for four portions — that’s lunch and dinner sorted!
- 200g red lentils (using red lentils will result in a soup-like texture. If your Tupperware leaks when containing liquids, use puy lentils so that this dish has more structure)
- 500g chicken (thighs are better in terms of taste but breast can also work)
- 1 carrot, grated
- 2 garlic cloves
- 1 onion
- 1tbsp olive oil
- 2 cans of chopped tomatoes
- 1.2l of chicken stock (this adds a lot of salt to the dish, important to bear in mind when seasoning)
- 2tsp paprika
- 1tsp ground cumin
- 1 tsp all-purpose seasoning
- Heat the oil in a pan and fry the onion on a low heat until softened, add the garlic and cook for one more minute.
- Add the chicken and cook until browned.
- Stir in the carrot, lentils, tomatoes and spices. Add the stock so that it immerses the chicken.
- Leave the pan uncovered, reduce the heat and cook for half an hour until the chicken is cooked through and the lentils are tender. If using puy lentils you may have to adjust the cooking time to a further five minutes or so.
Season and enjoy!