Turkish lentils with chicken and carrots
- January 2017
- Serves 2
- Hands-on time 30 min
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.
- 21.3g (3.8g saturated)
- 51.1g (14.4g sugars)
- 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
- 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.
- 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.
Make up to 24 hours ahead but leave out the kale and herbs. Add them as you warm the lentils.
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