Serves 2 | Hands-on time 30 min | 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.
Nutritional isu per serving
Fat 21.3g (3.8g saturated)
Carbohydrates 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
handful of fresh mint, chopped
handful of fresh parsley, chopped
1 lemon, juiced
Greek yogurt, to serve
Aleppo chilli flakes, optional, to serve
01. 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.
02. 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.