Turkish lentils with chicken and carrots

  • Portion size: Serves 2
  • Hands-on time 30 min
  • Difficulty: easy

Use leftover roast chicken in this speedy lentil recipe for two people. With fresh herbs, ground spices and a good zing of lemon juice, this Turkish-inspired recipe makes a perfect midweek meal.

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Ingredients

  • 1 tbsp coriander seeds
  • Oil, for frying
  • 1 onion, finely chopped
  • 3 carrots, roughly chopped
  • 2 garlic cloves, crushed
  • ½ tsp chilli flakes
  • 150g puy lentils
  • 1 tbsp tomato purée
  • 500ml chicken stock
  • 300g leftover chicken, shredded
  • 50g kale
  • handful of fresh mint, chopped
  • handful of fresh parsley, chopped
  • 1 lemon, juiced
  • Greek yogurt, to serve
  • Aleppo chilli flakes, optional, to serve
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Method

  1. Heat a large deep saucepan, add the coriander seeds and toast for a few minutes until fragrant. Roughly grind in a pestle and mortar. In the same pan, heat a glug of oil and add the ground coriander, onion and carrots, then fry for 5 minutes. Add the garlic cloves and chilli flakes. Gently cook for 2-3 minutes, then add the puy lentils. Cook, stirring, for another minute, then add the tomato purée and chicken stock. Simmer for 30-35 minutes until the lentils are tender.
  2. Stir in the chicken, kale and the mint and parsley. You may need to add a splash of water to loosen the mixture. Taste and season, add the lemon juice and simmer for 5-10 minutes until the lentils are fully cooked and the kale has wilted. Serve with Greek yogurt and, if you like, aleppo chilli flakes.
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  • Nutrition

    • 713kcals Calories
    • 21.3g (3.8g saturated) Fat
    • 68.4g Protein
    • 51.1g (14.4g sugars) Carbs
    • 21.5g Fibre
    • 1.4g Salt

    Make Ahead

    Make up to 24 hours ahead but leave out the kale and herbs. Add them as you warm the lentils.

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