This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.

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  • Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.

  • Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.

  • Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

308 calories; 13.5 g total fat; 68 mg cholesterol; 816 mg sodium. 18.7 g carbohydrates; 27.8 g protein; Full Nutrition

Reviews (194)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/26/2006
I have cooked this recipe twice now once with the bone in chicken and once with boneless skinless. We are health concious and usually use boneless skinless anyway. My husband and I both preferred the boneless skinless. We also soaked the lentils about a 1/2 hour before using them and cooked the chicken alot longer in the skillet right off and then longer in a dutch oven on the stove. It is very tasty. I added cumin and basil and omitted the rosemary as my husband is arab and this dish done this way is more like his own culture's food. Also I added extra lemon. Great dish and eay to make. Read More
(213)

Most helpful critical review

Rating: 3 stars
05/21/2005
Put all in the crockpot before bed and the wonderful smell woke me up at 5:30 in the morning. Used 14-oz can of pureed tomatoes instead of tomato sauce. Read More
(37)
260 Ratings
  • 5 star values: 162
  • 4 star values: 76
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 1
Rating: 4 stars
04/26/2006
I have cooked this recipe twice now once with the bone in chicken and once with boneless skinless. We are health concious and usually use boneless skinless anyway. My husband and I both preferred the boneless skinless. We also soaked the lentils about a 1/2 hour before using them and cooked the chicken alot longer in the skillet right off and then longer in a dutch oven on the stove. It is very tasty. I added cumin and basil and omitted the rosemary as my husband is arab and this dish done this way is more like his own culture's food. Also I added extra lemon. Great dish and eay to make. Read More
(213)
Rating: 4 stars
04/26/2006
I have cooked this recipe twice now once with the bone in chicken and once with boneless skinless. We are health concious and usually use boneless skinless anyway. My husband and I both preferred the boneless skinless. We also soaked the lentils about a 1/2 hour before using them and cooked the chicken alot longer in the skillet right off and then longer in a dutch oven on the stove. It is very tasty. I added cumin and basil and omitted the rosemary as my husband is arab and this dish done this way is more like his own culture's food. Also I added extra lemon. Great dish and eay to make. Read More
(213)
Rating: 5 stars
02/15/2006
YUMMY!! I will definitely make this again and again. Like other reviewers I soaked the lentils for an hour and doubled the lentil cooking time. I also left the salt until last since salt prevents the softening of pulses. I used a jar of olive tomato sauce and I served it over macaroni. It was absolutely wonderful what a great lentil recipe thanks! (By the way if you're using red lentils you can probably stick with the cooking times. Brown lentils take the longest to soften.) Read More
(158)
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Rating: 5 stars
01/25/2005
Delicious and very satisfying especially on a chilly evening. I used boneless skinless chicken thighs and it matched well with the lentils. The chicken came out very tender. I had to add about an extra cup of water as the lentils cooked. I actually thought that the flavor was delicious before adding the tomato sauce so I might try omitting it next time for a change. Definitely use fresh rosemary if you have it on hand and don't skip the lemon juice -- it really brings the flavors together at the end. Thanks for a great recipe! Read More
(90)
Rating: 5 stars
02/01/2007
This was really good. I used 1 tsp fresh basil instead of 1/2 dried because my husband the food snob said that dried basil is really to be used when it can cook for awhile for the flavors to escape. We all liked it and then my husband put a few drops of a very nice Balsamic vinegar and some long shavings of parmesean reggiano cheese on it for garnish and wow! I thought it was good but when he did that I knew what the others were talking about when they said it needed something more. I will add the Balsamic after the lemon juice from now on. Thanks! We love this! Read More
(64)
Rating: 5 stars
03/05/2006
I had never had lentils before but I really loved this. My husband and one year old son loved it also. I added a little fresh grated motzarella cheese on top. I also cooked it all my croc pot on low heat for about 6 hours - turned out great! Read More
(44)
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Rating: 3 stars
05/21/2005
Put all in the crockpot before bed and the wonderful smell woke me up at 5:30 in the morning. Used 14-oz can of pureed tomatoes instead of tomato sauce. Read More
(37)
Rating: 5 stars
02/01/2011
I used almost 3 cups of broth and skipped tomato sauce and lemon juice. It turned out to be a very comforting food. I love it. Read More
(26)
Rating: 5 stars
05/24/2006
This recipe was great... I will certainly be making this one again - incredible! I had people flocking to my apartment asking what the smell was... This recipe was quite filling very satisfying... I used red lentils; they soften much quicker than brown and gave the dish a saucy consistency (I served over spaghetti). I also used salsa rather than tomato sauce. I really enjoy spicy food so this gave it an extra little kick. Thank you to the person who made that suggestion! Very much appreciated! A tiny bit of grated ginger also tastes great! For vegetarians out there tofu substitues well for the chicken. I would recommend cubing and sauteing in some oil for about 2 mins (extra firm tofu) Thank you so much for a wonderful recipe! Read More
(25)
Rating: 5 stars
03/02/2006
Wow! I've been trying new recipes with lentels and this one is now my favorite! I put the spices in before the stock to release their flavors. Next time I might omit the tomato sauce (taste tested and it was great before the sauce also). Wonderful both ways! Read More
(23)