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Lentil & tomato stew with chicken
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Hearty and comforting, for nights with a nip in the air
1 tbsp olive oil
500g pack British chicken breast fillets, sliced
2 essential Waitrose Red Onions, thinly sliced
3 cloves garlic, crushed
400g can essential Waitrose Plum Tomatoes
400g can essential Waitrose Lentils In Water, drained
75g essential Waitrose Pitted Black Olives In
Brine, drained and roughly chopped
1. Heat the oil in a large shallow saucepan for frying pan and gently fry the chicken and onions for 10 minutes until browned, stirring frequently. Add the garlic and fry for a further 1 minute.
2. Add the tomatoes, lentils, olives and 150ml water and bring to a gentle simmer. Cover with a lid and cook for 12-15 minutes until the chicken is thoroughly cooked (no pink meat) and the sauce has thickened slightly. Season to taste and serve.
Cook's tipLentils go well with sausages too. Add a drained can of lentils to a pan of cooked sausages and sliced onions, then add a splash of red wine. Serve with mashed potato.
Typical values per serving:
This recipe was first published in September 2017.