Chicken Lentil Pot
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
- Heat olive oil in a large Dutch oven over medium heat.
- In a small bowl, mix cumin, paprika, salt, and black pepper.
- Brown the chicken thighs on both sides for 4 to 5 minutes per side, then remove and set aside.
- In the same pot, sauté onion and carrots for 5 minutes until softened. Add garlic and cook for 30 seconds.
- Stir in lentils, crushed tomatoes, chicken broth, and the spice mixture. Return the chicken to the pot.
- Bring to a gentle boil, reduce heat, cover, and simmer for 35 to 40 minutes until lentils are tender and chicken is fully cooked.
- 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.
Find it online: https://tastyze.com/chicken-lentil-pot/