Lentils with Chicken and Vegetables

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Welcome to a recipe that's as comforting as it is nutritious! This Lentils with Chicken and Vegetables dish is a true one-pot wonder, bringing together earthy green lentils, tender chicken wings, and a medley of vibrant vegetables in a rich, savory sauce. It's the kind of meal that warms you from the inside out, perfect for a cozy weeknight dinner or a satisfying weekend lunch. Simple to prepare yet packed with complex flavors, this dish is sure to become a new family favorite.

A plate of cooked lentils with chicken and vegetables, garnished with fresh herbs.

Lentils with Chicken and Vegetables

Cooking: 1 hour
Quantity: 4 Servings
Per serving
Calories: 400 kcal
Proteins: 26 g
Fats: 14 g
Carbohydrates: 36 g

Ingredients for Lentils with Chicken and Vegetables

  • 1 cup green lentils
  • 4 chicken wings
  • 1 bell pepper
  • 2 onions
  • 2 carrots
  • 100 g tomato purée
  • 2 cloves of garlic
  • oil for frying, salt, pepper, bay leaf, fresh parsley for garnish

How to Cook Lentils with Chicken and Vegetables

Rinse the green lentils with cold water and place them in a pot. Add half an onion, two cloves of garlic, and a bay leaf. Pour in about 1.5 liters of cold water and bring to a boil. Cook over low heat until tender, salting at the end of the cooking time. Lentils are usually ready in about half an hour, but this can vary depending on the variety.

Drain the cooked lentils in a colander.

Cooked green lentils being drained in a white colander in a kitchen sink.

Drain the cooked lentils in a colander

While the lentils are cooking, prepare the other ingredients for our stew.

Finely chop the remaining onion. Peel and thinly slice the carrots. Core and seed the bell pepper, then cut it into strips.

Heat vegetable oil in a skillet and sauté the onion first, then add the carrots. When the onion and carrots are soft, add the bell pepper and the tomato purée or blended tomatoes. Cook the vegetables for 15 minutes, seasoning with salt and pepper to taste.

A mix of chopped onions, carrots, and bell peppers sautéing in a skillet.

Cook the vegetables for 15 minutes

Next, prepare the chicken wings. First, wash the chicken under cold water, then pat it dry with a paper towel. Season with ground red and black pepper, salt, and drizzle with vegetable oil.

Grease a skillet with oil and fry the wings in the preheated oil until golden brown on both sides.

Chicken wings being fried in a hot skillet until they reach a golden-brown color.

Fry the wings until golden brown

The lentils are cooked, the vegetables are stewed, and the wings are fried—it’s time to assemble the stew.

Add the cooked lentils to the skillet with the vegetables and stir to let them absorb the vegetable sauce.

Adding cooked lentils to a skillet containing a sautéed vegetable mixture.

Add the cooked lentils to the skillet with the vegetables

Now, place the fried wings into the skillet. Meanwhile, preheat the oven to 170°C (340°F).

Placing pan-fried chicken wings on top of the lentil and vegetable mixture in a skillet.

Place the fried wings into the skillet

Finish the dish in the preheated oven for about 15 minutes.

Serve the lentils and vegetables on a plate, top with the chicken, garnish with fresh parsley, and serve immediately.

A serving of lentils with chicken and vegetables on a plate, garnished with fresh parsley, ready to be served.

Garnish the finished lentils with vegetables with fresh parsley and serve immediately

And there you have it—a beautiful and hearty meal ready to be enjoyed! This Lentils with Chicken and Vegetables stew is incredibly versatile. For an extra touch of creaminess, try serving it with a dollop of Greek yogurt or sour cream. A side of crusty bread is also perfect for soaking up every last bit of the delicious sauce. We hope this recipe brings warmth and flavor to your table and inspires you to explore the wonderful world of lentils. Happy cooking!