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Chicken Lentil Pot

Chicken Lentil Pot

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A hearty and comforting chicken lentil pot made with tender chicken thighs, green lentils, carrots, and warm spices simmered in a rich tomato broth. Perfect for cozy dinners and make-ahead meals.

Ingredients

Scale
  • 6 bone in skinless chicken thighs, about 900 grams
  • 1 cup dry green lentils, about 200 grams, rinsed
  • 2 medium carrots, sliced, about 150 grams
  • 1 large onion, diced, about 200 grams
  • 3 cloves garlic, minced
  • 1 can crushed tomatoes, 400 grams
  • 4 cups chicken broth, 1 liter
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Heat olive oil in a large Dutch oven over medium heat.
  2. In a small bowl, mix cumin, paprika, salt, and black pepper.
  3. Brown the chicken thighs on both sides for 4 to 5 minutes per side, then remove and set aside.
  4. In the same pot, sauté onion and carrots for 5 minutes until softened. Add garlic and cook for 30 seconds.
  5. Stir in lentils, crushed tomatoes, chicken broth, and the spice mixture. Return the chicken to the pot.
  6. Bring to a gentle boil, reduce heat, cover, and simmer for 35 to 40 minutes until lentils are tender and chicken is fully cooked.
  7. Taste and adjust seasoning if needed. Sprinkle with fresh parsley before serving.

Notes

  • Rinse lentils thoroughly before cooking for best texture.
  • Simmer gently to prevent lentils from becoming mushy.
  • This dish tastes even better the next day as flavors deepen.
  • Add a squeeze of lemon before serving for a brighter finish if desired.