Make up a batch of our Healthy Living Chicken and Lentil recipe right at home. Our well seasoned Chicken and Lentil recipes is a soup not to be missed.
What You Need
Original recipe yields 6 servings
2 tsp. olive oil
1 cup chopped onions
2 cloves garlic, minced
1 lb. boneless skinless chicken thighs, cut into 1/2-inch pieces
2-3/4 cups water
2 chicken bouillon cubes
3/4 cup dry lentils, rinsed
1/2 cup long-grain brown rice, uncooked
2 Tbsp. fresh lemon juice
1/4 tsp. each ground cardamom, ground cinnamon, ground ginger and ground nutmeg
1/8 tsp. each ground black pepper, ground coriander, ground red pepper and ground turmeric
1/3 cup chopped PLANTERS Walnuts, toasted
3 Tbsp. chopped fresh parsley
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Let's Make It
Heat oven to 375°F.
Heat oil in ovenproof Dutch oven or small stockpot on medium-high heat. Add onions and garlic; cook and stir 1 to 2 min. or until onions are crisp-tender. Add chicken; cook and stir 2 to 3 min. or until no longer pink. (Chicken will not be done.)
Add all remaining ingredients except nuts and parsley; stir. Cook until bouillon is dissolved and mixture comes to boil, stirring frequently. Cover.
Bake 45 min. or until lentils and rice are tender. Remove from oven; stir.
Sprinkle with nuts and parsley.
How to Toast the Nuts
Spread nuts into single layer on baking sheet. Bake in 375°F oven 5 min. or until nuts are fragrant and lightly toasted.
Substitute 1-1/2 tsp. Ras el hanout, a delicious Moroccan spice blend, for all the dry seasonings.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.