Chicken And Lentil Recipe

I first created this meal on a cold evening when I needed something hearty but didn’t want a long, complicated process. This braised chicken and lentil recipe fills the kitchen with warm, savory aromas, promising comfort in every bowl. It’s truly a one-pot wonder that delivers maximum comfort with minimal fuss. This recipe transforms simple ingredients into a rich, creamy, and deeply satisfying braise that feels like a big hug in a bowl, perfect for a weeknight family dinner. The secret to this chicken and lentil recipe is using red lentils, which naturally break down as they cook, creating a thick, luxurious sauce without any extra work. We’ll finish it with a bright, zesty sumac drizzle that adds a pop of freshness and makes this feel extra special for a weeknight meal.

Ingredients

• Boneless, Skinless Chicken Thighs: You’ll need about 1.5 lbs (680 g) of chicken thighs, cut into 1.2 inch (3 cm) pieces. Thighs are preferred over breasts here because they stay moist and tender during the long braising time. Cutting them into chunks helps them cook evenly with the lentils and makes for easy serving.
• Red Lentils, Diced Tomatoes, and Broth: 1 cup (200 g) of red lentils, rinsed; 1 can (14.5 oz or 400g) of diced tomatoes; and 2.75 cups (700 ml) of low-sodium chicken broth. Red lentils are crucial for achieving the creamy texture as they break down completely when cooked for this duration. The tomatoes add acidity to balance the richness, and the broth provides the cooking liquid for the braise.
• Aromatics and Spices: 1 large yellow onion, 4 cloves of garlic, and 1 inch of fresh ginger (grated), plus ground cumin, coriander, turmeric, smoked paprika, and cinnamon. This combination provides a warm, slightly smoky base for the dish that pairs perfectly with both chicken and lentils. Don’t skip the fresh ginger; it adds a unique layer of brightness that dried spices can’t replicate.
• Aromatic Sumac Drizzle: 4 tablespoons of extra virgin olive oil, 2 finely minced garlic cloves, 1.5 teaspoons of sumac powder, 1/2 cup of fresh parsley, 1/3 cup of fresh mint, and lemon zest. This topping is essential for balancing the rich stew; sumac adds a tangy, slightly fruity flavor and the fresh herbs provide color and aroma. Finely mincing the garlic ensures its flavor integrates fully into the drizzle without overwhelming the finished dish.
• Finishing Touches: 1 medium lemon (for zest and juice), salt, black pepper, and flaky sea salt for serving. The lemon juice added at the end brightens the entire flavor profile of the stew after simmering. Flaky sea salt on top of the sumac drizzle adds a final textural crunch and enhances the flavors of the fresh herbs.

Instructions

This easy chicken and lentil recipe is designed for ease in a single pot, making clean-up minimal and the results maximum comfort. Using a heavy-bottomed pot or Dutch oven, follow these steps:

1. Sear the Chicken: Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the chicken pieces well with salt and pepper, then add them to the hot pan in a single layer. Sear until golden brown on all sides (3-4 minutes per side), working in batches to avoid overcrowding, then remove the chicken and set aside.
2. Sauté Aromatics: Reduce heat to medium and add the remaining 2 tablespoons of olive oil. Add the diced onion and cook for 6-8 minutes, or until softened and translucent, scraping up any browned bits from the chicken. Stir in the minced garlic and grated ginger, cooking for just 1 minute until fragrant.
3. Toast Spices and Simmer: Stir in the cumin, coriander, turmeric, smoked paprika, and cinnamon, toasting for 30 seconds until fragrant. Add the rinsed red lentils, canned diced tomatoes (with juice), and chicken broth. Return the seared chicken to the pot, bring the mixture to a gentle simmer, cover, and cook on low for 25-30 minutes, or until the chicken is cooked through and the lentils have broken down.
   I always stir this chicken and lentil recipe a couple of times during the simmer to keep the lentils from sticking; red lentils can be finicky about that.
4. Finish the Stew: Remove the lid and let the stew continue to simmer for 5-10 minutes, uncovered, to allow it to thicken to your desired consistency. Stir in the lemon juice and zest, then taste and adjust the seasoning with additional salt and pepper as needed. If the lentils are too thick, add a splash of broth or water until it reaches your preferred consistency.
5. Prepare and Drizzle: While the stew simmers, combine the extra virgin olive oil, finely minced garlic, sumac powder, chopped parsley, mint, and lemon zest in a small bowl to make the drizzle. Ladle the hot chicken and lentil stew into bowls, then generously drizzle the sumac sauce over the top of each serving. Finish with a pinch of flaky sea salt over the drizzle for a final pop of flavor and visual contrast.

Serving Suggestions and Pairings

Serving this versatile chicken and lentil recipe alongside a starch or fresh element makes for a complete meal. The rich flavors of the stew pair well with simple sides.

• Rustic Bread: Thick slices of crusty bread are ideal for soaking up the flavorful sauce.
• Rice or Couscous: Fluffy white rice or quick-cooking couscous perfectly complements the rich flavors of the stew.
• Simple Salad: A light green salad with a bright vinaigrette provides a refreshing counterpoint to the warm spices.

Making This Chicken and Lentil Recipe Ahead

This is one of those easy dinner ideas that actually improves overnight as the flavors meld together, making it perfect for meal prep. A great chicken and lentil recipe for busy schedules.

• Refrigeration: Store in an airtight container for up to 4 days in the refrigerator. The lentils will absorb more liquid as they sit, so you may need to add a splash of broth when reheating.
• Freezing: To freeze, cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop or in the microwave.

FAQs (Frequently Asked Questions)

Can I use different lentils for this recipe?

We highly recommend red lentils specifically because they break down quickly to create the creamy base for the stew, essential for this specific chicken and lentil recipe. Green or brown lentils will hold their shape and change the texture significantly.

What is sumac and where can I buy it?

Sumac is a spice derived from dried berries that has a bright, tangy, slightly fruity flavor. It can be found in the spice aisle of most major grocery stores or online, often near other Mediterranean or Middle Eastern ingredients.

How do I prevent the lentils from sticking to the bottom of the pot?

Once the lentils are added and the stew is simmering, stir occasionally (every 10 minutes) to prevent them from settling and scorching on the bottom of the pot. I always set a timer when I make this chicken and lentil recipe to remind me to stir and scrape the bottom well.

Can I adjust the consistency of the stew?

Yes, for a thicker stew, remove the lid and simmer longer; for a thinner stew, stir in more chicken broth until you reach your preferred consistency.

Can I use chicken breast instead of thighs?

You can, but chicken breast may become dry during the 25-30 minute simmer. If using breast, cut it into larger pieces and keep a close eye on the cooking time to ensure it doesn’t overcook.

Is this a healthy, family-friendly meal?

Absolutely. This high-protein chicken and lentil recipe is packed with protein and fiber, making it a very satisfying choice for easy dinner ideas. It’s a great way to introduce lentils to the family in a delicious and approachable stew format.

What’s the best way to reheat leftovers?

Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the stew as it reheats. You can also microwave individual portions for 1-2 minutes until hot. The flavors will deepen overnight, making this healthy chicken and lentil recipe perfect for meal prep.

Conclusion

This easy chicken and lentil recipe delivers on its promise of a hearty, flavor-packed meal that simplifies dinner time for busy nights. Save this chicken and lentil recipe on Pinterest so you can find this amazing high-protein meal anytime you need a cozy family dinner.

chicken and lentil recipe

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• Author: Brooke Ellis
• Total Time: 65 minutes
• Yield: 4 servings 1x
• Diet: General

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Description

This hearty one-pot braised chicken and red lentil stew delivers maximum comfort with minimal fuss. Red lentils break down as they cook, creating a luxurious sauce that’s finished with a bright, tangy sumac drizzle for a satisfying weeknight meal.

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Ingredients

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• 1.5 lbs boneless, skinless chicken thighs, cut into 1.2-inch pieces
• 1 cup red lentils, rinsed
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 can (14.5 oz) diced tomatoes, undrained
• 2.75 cups low-sodium chicken broth
• 1 medium lemon, for juice and zest
• 4 tbsp extra virgin olive oil, divided
• 2 additional cloves garlic, minced
• 1.5 tsp sumac powder
• 1/2 cup fresh parsley, chopped
• 1/3 cup fresh mint, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/4 tsp ground cinnamon
• Salt and black pepper to taste
• Flaky sea salt, for serving

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Instructions

1. Sear the Chicken: Season the chicken pieces well with salt and pepper. Heat 1 tbsp of olive oil in a large Dutch oven over medium-high heat. Sear chicken in batches until golden brown on all sides (3-4 minutes per side), then set aside.
2. Sauté Aromatics: Reduce heat to medium and add 2 tbsp of olive oil to the pot. Add the diced onion and cook for 6-8 minutes until softened. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
3. Braise the Lentils and Chicken: Stir in the cumin, coriander, turmeric, smoked paprika, and cinnamon, toasting for 30 seconds. Add the rinsed red lentils, canned diced tomatoes, and chicken broth. Return the seared chicken to the pot, bring the mixture to a gentle simmer, cover, and cook on low for 25-30 minutes.
4. Thicken and Season: Remove the lid and let the stew simmer for 5-10 minutes, uncovered, to allow it to thicken. Stir in the lemon juice and zest, then taste and adjust the seasoning with additional salt and pepper.
5. Prepare Drizzle and Serve: While the stew simmers, combine the remaining 1 tbsp of olive oil, finely minced garlic, sumac powder, chopped parsley, mint, and lemon zest in a small bowl to make the drizzle. Ladle the hot stew into bowls, then generously drizzle the sumac sauce over each serving and finish with a pinch of flaky sea salt.

Notes

To keep the lentils from sticking to the bottom of the pot during braising, stir the stew occasionally (every 10 minutes) while it simmers. Adjust the final consistency by adding a splash of broth if it is too thick or simmering uncovered longer if a thicker texture is desired.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Braising
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 1 serving
• Calories: 480 kcal
• Sugar: 7 g
• Sodium: 650 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 10 g
• Protein: 38 g
• Cholesterol: 100 mg