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