Chicken and Lentils: Hearty and Healthy Recipes You’ll Love
Chicken and lentils are a match made in culinary heaven. This combination offers a powerhouse of protein, fiber, and essential nutrients, making it a delicious and healthy choice for any meal. Whether you’re looking for a comforting stew on a chilly evening, a flavorful curry to spice up your week, or a simple and satisfying one-pot dish, chicken and lentils provide endless possibilities. This blog post will explore several delicious recipes featuring this dynamic duo, complete with detailed instructions and helpful tips to ensure your success in the kitchen.
## Why Chicken and Lentils? A Nutritional Powerhouse
Before diving into the recipes, let’s briefly explore the nutritional benefits of these two ingredients:
* **Chicken:** A lean source of protein, essential for building and repairing tissues. It’s also rich in vitamins and minerals like niacin, vitamin B6, phosphorus, and selenium.
* **Lentils:** A legume packed with protein, fiber, iron, folate, and potassium. They are also low in fat and calories, making them an excellent choice for weight management and overall health. The high fiber content promotes digestive health and helps regulate blood sugar levels.
Combining chicken and lentils creates a well-balanced meal that will keep you feeling full and satisfied for hours. It’s a budget-friendly and versatile option that can be adapted to suit various tastes and preferences.
## Recipe 1: Classic Chicken and Lentil Stew
This classic stew is a comforting and hearty dish, perfect for a cold evening. It’s packed with flavor and nutrients and is relatively easy to prepare.
**Ingredients:**
* 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
* 1 tbsp olive oil
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 1 cup brown or green lentils, rinsed
* 6 cups chicken broth
* 1 (14.5 oz) can diced tomatoes, undrained
* 1 tsp dried thyme
* 1/2 tsp dried rosemary
* 1 bay leaf
* Salt and pepper to taste
* Fresh parsley, chopped, for garnish (optional)
**Instructions:**
1. **Sear the Chicken:** Heat olive oil in a large Dutch oven or pot over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to the pot and sear on all sides until browned. Remove chicken from the pot and set aside.
2. **Sauté the Vegetables:** Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
3. **Combine Ingredients:** Add lentils, chicken broth, diced tomatoes (undrained), thyme, rosemary, and bay leaf to the pot. Stir to combine.
4. **Simmer the Stew:** Return the chicken to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender and chicken is cooked through. Make sure the lentils have absorbed enough liquid. If not, continue to simmer uncovered for another 10-15 minutes.
5. **Season and Serve:** Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley, if desired. Serve hot.
**Tips and Variations:**
* **For a richer flavor:** Use bone-in chicken thighs instead of boneless. You may need to increase the cooking time to ensure the chicken is fully cooked.
* **Add vegetables:** Feel free to add other vegetables such as potatoes, sweet potatoes, or spinach.
* **Spice it up:** Add a pinch of red pepper flakes for a little heat.
* **Make it creamy:** Stir in a dollop of plain Greek yogurt or sour cream before serving.
* **Lentil type**: While brown or green lentils are traditionally used, red lentils will also work, but they cook much faster and will result in a thicker stew. Add them in the last 15 minutes of cooking.
## Recipe 2: Chicken and Lentil Curry
This fragrant curry is a flavorful and aromatic dish that’s perfect for a weeknight dinner. It’s a great way to use up leftover cooked chicken, but you can also start with raw chicken if preferred.
**Ingredients:**
* 1 tbsp coconut oil or vegetable oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 inch ginger, grated
* 1-2 green chilies, finely chopped (optional)
* 1 tsp ground cumin
* 1 tsp ground coriander
* 1/2 tsp turmeric powder
* 1/4 tsp chili powder (optional)
* 1 cup red lentils, rinsed
* 1 (14 oz) can coconut milk
* 1 cup chicken broth or water
* 1 lb cooked chicken, shredded or cubed
* 1 tbsp lemon juice
* Salt to taste
* Fresh cilantro, chopped, for garnish
* Cooked rice or naan bread, for serving
**Instructions:**
1. **Sauté Aromatics:** Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, and green chilies (if using) and cook for another minute until fragrant.
2. **Add Spices:** Stir in cumin, coriander, turmeric, and chili powder (if using) and cook for 30 seconds, or until fragrant.
3. **Combine Ingredients:** Add lentils, coconut milk, and chicken broth or water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until lentils are tender.
4. **Add Chicken:** Stir in cooked chicken and lemon juice. Season with salt to taste. Cook for another 5 minutes, or until chicken is heated through.
5. **Serve:** Garnish with fresh cilantro and serve hot over cooked rice or with naan bread.
**Tips and Variations:**
* **Use different lentils:** While red lentils are recommended for this recipe due to their quick cooking time, you can also use brown or green lentils. However, you’ll need to increase the cooking time accordingly.
* **Add vegetables:** Incorporate vegetables like spinach, peas, or bell peppers for added nutrients and flavor.
* **Adjust the spice level:** Add more or less chili powder or green chilies to adjust the heat to your preference.
* **Make it vegan:** Omit the chicken and use vegetable broth instead of chicken broth for a vegan version.
* **Creaminess:** Add a tablespoon of cashew cream at the end for a creamier texture.
## Recipe 3: One-Pot Chicken and Lentil Rice
This one-pot dish is a simple and convenient way to enjoy chicken and lentils. It’s perfect for busy weeknights when you want a flavorful and satisfying meal without a lot of cleanup.
**Ingredients:**
* 1 tbsp olive oil
* 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 cup brown or green lentils, rinsed
* 1 cup long-grain rice, rinsed
* 4 cups chicken broth
* 1 tsp dried oregano
* 1/2 tsp paprika
* Salt and pepper to taste
* Lemon wedges, for serving (optional)
**Instructions:**
1. **Sauté Chicken:** Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Add chicken to the pot and cook until browned on all sides. Remove chicken from the pot and set aside.
2. **Sauté Aromatics:** Add onion and garlic to the pot and cook until softened, about 5 minutes.
3. **Combine Ingredients:** Add lentils, rice, chicken broth, oregano, and paprika to the pot. Stir to combine.
4. **Simmer the Dish:** Return the chicken to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice and lentils are tender and chicken is cooked through. Ensure all the liquid is absorbed.
5. **Rest and Fluff:** Remove from heat and let stand for 5 minutes, covered. Fluff with a fork and season with salt and pepper to taste.
6. **Serve:** Serve hot with lemon wedges, if desired.
**Tips and Variations:**
* **Use different rice:** Basmati rice or jasmine rice can also be used in this recipe. Adjust the cooking time as needed.
* **Add vegetables:** Incorporate vegetables like bell peppers, zucchini, or carrots for added nutrients and flavor.
* **Spice it up:** Add a pinch of red pepper flakes for a little heat.
* **Herbs**: Fresh thyme or rosemary could be added to replace the dried oregano, or a combination of both.
* **Liquid Ratio**: Ensure that the rice to liquid ratio is correct for the type of rice used, adjusting as needed to prevent the rice from being too dry or mushy.
## Recipe 4: Slow Cooker Chicken and Lentil Soup
This slow cooker soup is incredibly easy to make and requires minimal effort. Simply toss the ingredients into the slow cooker and let it do its magic. You’ll come home to a warm and comforting soup that’s perfect for a busy weeknight.
**Ingredients:**
* 1.5 lbs boneless, skinless chicken thighs
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 3 cloves garlic, minced
* 1 cup brown or green lentils, rinsed
* 6 cups chicken broth
* 1 (14.5 oz) can diced tomatoes, undrained
* 1 tsp dried thyme
* 1/2 tsp dried rosemary
* 1 bay leaf
* Salt and pepper to taste
* Fresh parsley, chopped, for garnish (optional)
**Instructions:**
1. **Combine Ingredients:** Place chicken, onion, carrots, celery, garlic, lentils, chicken broth, diced tomatoes (undrained), thyme, rosemary, and bay leaf in a slow cooker.
2. **Cook:** Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until chicken is tender and lentils are cooked through.
3. **Shred Chicken:** Remove chicken from the slow cooker and shred with two forks. Return shredded chicken to the slow cooker.
4. **Season and Serve:** Remove the bay leaf. Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley, if desired. Serve hot.
**Tips and Variations:**
* **Add vegetables:** Feel free to add other vegetables such as potatoes, sweet potatoes, or spinach.
* **Spice it up:** Add a pinch of red pepper flakes for a little heat.
* **Beans**: Add another type of bean, such as Great Northern beans, for added texture and flavor.
* **Liquid Smoke:** Add a dash of liquid smoke for a more robust and smoky flavor.
## Recipe 5: Spiced Chicken and Lentil Salad
This salad is a refreshing and flavorful option for lunch or a light dinner. The combination of spices and fresh ingredients creates a vibrant and satisfying meal.
**Ingredients:**
* 1 lb cooked chicken, shredded or cubed
* 1 cup cooked green or brown lentils, cooled
* 1/2 cup chopped red onion
* 1/2 cup chopped bell pepper (any color)
* 1/4 cup chopped fresh cilantro
* 1/4 cup chopped fresh parsley
**Dressing:**
* 3 tbsp olive oil
* 2 tbsp lemon juice
* 1 tbsp red wine vinegar
* 1 tsp Dijon mustard
* 1/2 tsp ground cumin
* 1/4 tsp chili powder (optional)
* Salt and pepper to taste
**Instructions:**
1. **Combine Salad Ingredients:** In a large bowl, combine cooked chicken, lentils, red onion, bell pepper, cilantro, and parsley.
2. **Prepare Dressing:** In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, cumin, and chili powder (if using). Season with salt and pepper to taste.
3. **Dress the Salad:** Pour dressing over the salad and toss gently to combine.
4. **Chill and Serve:** Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
**Tips and Variations:**
* **Add vegetables:** Incorporate vegetables like chopped cucumber, tomatoes, or avocado.
* **Spice it up:** Add a pinch of red pepper flakes or a dash of hot sauce to the dressing for a little heat.
* **Nuts and seeds**: Add toasted nuts, such as almonds or walnuts, or seeds, such as pumpkin seeds or sunflower seeds, for added crunch and nutrients.
* **Cheese**: Feta cheese or goat cheese would be great additions.
## Recipe 6: Chicken and Lentil Shepherd’s Pie
This Shepherd’s Pie is a comforting and hearty dish with a twist. Instead of the traditional ground meat filling, it features a flavorful mixture of chicken and lentils, topped with creamy mashed potatoes.
**Ingredients:**
**Filling:**
* 1 tbsp olive oil
* 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 3 cloves garlic, minced
* 1 cup brown or green lentils, rinsed
* 1 cup chicken broth
* 1 (14.5 oz) can diced tomatoes, undrained
* 1 tsp dried thyme
* 1/2 tsp dried rosemary
* Salt and pepper to taste
* 1/2 cup frozen peas (optional)
**Topping:**
* 4 large potatoes, peeled and quartered
* 1/2 cup milk or cream
* 2 tbsp butter
* Salt and pepper to taste
**Instructions:**
1. **Prepare the Filling:** Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken with salt and pepper. Add chicken to the skillet and cook until browned on all sides. Remove chicken from the skillet and set aside.
2. **Sauté the Vegetables:** Add onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
3. **Combine Filling Ingredients:** Add lentils, chicken broth, diced tomatoes (undrained), thyme, and rosemary to the skillet. Stir to combine. Return the chicken to the skillet. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender and chicken is cooked through. Stir in frozen peas, if using.
4. **Prepare the Mashed Potatoes:** While the filling is simmering, cook the potatoes in a large pot of boiling water until tender, about 15-20 minutes. Drain well and return to the pot.
5. **Mash the Potatoes:** Add milk or cream and butter to the potatoes and mash until smooth and creamy. Season with salt and pepper to taste.
6. **Assemble the Shepherd’s Pie:** Preheat oven to 375°F (190°C). Pour the chicken and lentil filling into a 9×13 inch baking dish. Spread the mashed potatoes evenly over the filling.
7. **Bake:** Bake for 20-25 minutes, or until the potatoes are golden brown and the filling is bubbly.
8. **Serve:** Let cool slightly before serving.
**Tips and Variations:**
* **Add vegetables:** Incorporate vegetables like mushrooms or corn to the filling.
* **Top with cheese:** Sprinkle shredded cheese over the mashed potatoes before baking for a cheesy topping.
* **Sweet Potato topping**: Use mashed sweet potatoes, either alone or mixed with regular potatoes, for a slightly sweeter flavor.
* **Make Ahead**: Assemble the Shepherd’s Pie ahead of time and refrigerate until ready to bake. Add 10-15 minutes to the baking time.
## Recipe 7: Moroccan Chicken and Lentil Tagine
This tagine is a flavorful and aromatic stew that’s inspired by Moroccan cuisine. The combination of spices, dried fruits, and nuts creates a unique and satisfying dish.
**Ingredients:**
* 2 tbsp olive oil
* 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
* 1 large onion, chopped
* 3 cloves garlic, minced
* 1 inch ginger, grated
* 1 tsp ground cumin
* 1 tsp ground coriander
* 1/2 tsp turmeric powder
* 1/4 tsp cinnamon
* 1/4 tsp cayenne pepper (optional)
* 1 cup brown or green lentils, rinsed
* 2 cups chicken broth
* 1 (14.5 oz) can diced tomatoes, undrained
* 1/2 cup dried apricots, chopped
* 1/4 cup raisins
* 1/4 cup slivered almonds, toasted
* 1/4 cup chopped fresh cilantro
* Salt to taste
**Instructions:**
1. **Sear Chicken:** Heat olive oil in a large Dutch oven or pot over medium-high heat. Season chicken with salt. Add chicken to the pot and sear on all sides until browned. Remove chicken from the pot and set aside.
2. **Sauté Aromatics:** Add onion, garlic, and ginger to the pot and cook until softened, about 5 minutes.
3. **Add Spices:** Stir in cumin, coriander, turmeric, cinnamon, and cayenne pepper (if using) and cook for 30 seconds, or until fragrant.
4. **Combine Ingredients:** Add lentils, chicken broth, diced tomatoes (undrained), dried apricots, and raisins to the pot. Stir to combine.
5. **Simmer the Tagine:** Return the chicken to the pot. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until lentils are tender and chicken is cooked through.
6. **Garnish and Serve:** Stir in toasted almonds and cilantro. Season with salt to taste. Serve hot over couscous or rice.
**Tips and Variations:**
* **Add vegetables:** Incorporate vegetables like butternut squash, sweet potatoes, or zucchini for added nutrients and flavor.
* **Use different dried fruits:** Dates, prunes, or figs can be used in place of apricots and raisins.
* **Add a touch of sweetness:** Add a tablespoon of honey or maple syrup for a sweeter flavor.
* **Preserved Lemon**: Add some preserved lemon to enhance the citrus notes.
## Recipe 8: Lemon Herb Chicken and Lentil Soup
This light and refreshing soup is perfect for spring or summer. The combination of lemon, herbs, and lentils creates a bright and flavorful dish.
**Ingredients:**
* 1 tbsp olive oil
* 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
* 1 onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 3 cloves garlic, minced
* 1 cup green or brown lentils, rinsed
* 6 cups chicken broth
* 1/2 cup chopped fresh parsley
* 1/4 cup chopped fresh dill
* Juice of 1 lemon
* Salt and pepper to taste
**Instructions:**
1. **Sauté Chicken:** Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Add chicken to the pot and cook until browned on all sides. Remove chicken from the pot and set aside.
2. **Sauté Aromatics:** Add onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
3. **Combine Ingredients:** Add lentils and chicken broth to the pot. Stir to combine. Return chicken to the pot.
4. **Simmer the Soup:** Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until lentils are tender and chicken is cooked through.
5. **Add Herbs and Lemon:** Stir in parsley, dill, and lemon juice. Season with salt and pepper to taste.
6. **Serve:** Serve hot.
**Tips and Variations:**
* **Add vegetables:** Incorporate vegetables like zucchini or spinach for added nutrients and flavor.
* **Use different herbs:** Thyme or rosemary can be used in place of dill.
* **Greek yogurt:** Top with a dollop of Greek yogurt for added creaminess.
## Final Thoughts
These are just a few examples of the many delicious and healthy recipes you can create with chicken and lentils. With a little creativity, you can adapt these recipes to suit your own tastes and preferences. So, get in the kitchen and start experimenting! You’ll be amazed at the endless possibilities this dynamic duo offers. Enjoy!