Ingredients
6
6 servings
- •1 tablespoon olive oil
- •2 pounds bone-in chicken pieces
- •1 large onion, finely chopped
- •1 small carrot, finely chopped
- •2 cloves garlic, finely chopped
- •¾ cup dried lentils
- •1 (14 ounce) can chicken broth
- •½ teaspoon salt
- •1 (10 ounce) can tomato sauce
- •½ teaspoon dried rosemary
- •½ teaspoon dried basil
- •1 tablespoon lemon juice
Instructions
- 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.
- 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.
Nutritional Facts
Per 6 servings
- Calories: 308
- Carbohydrate: 19g
- Fat: 14g
- Fiber: 6g
- Protein: 28g
- Sugar: 5g
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