Chicken and Lentil Hot Pot
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Chicken Thighs 1 lb4 carrots sliced1 clove garlic, pressed1 parsnip, medium, sliced1 rutabaga, small, sliced1 onion, small, diced1lb jar of tomato sauce with herbs320 grams green lentilsOlive oil, 1 Tbsp./or spray alternative3 C chicken broth made with buillon cube
Skin chicken thigs and fry in flame proof, non stick casserole dish, or pot with 1 T olive oil (or spay with Pam) until browned, then remove and set aside.
Lightly fry 1 clove garlic, peeled and crushed, in the csserole dish. Peel the vegetables and chop into small chucks, then add to the garlic. Fry for 5 minutes.
Add 320 grams green lentils to the dish along with 500 grams tomato and herb sauce. Stir in 3 C chicken stock made with 1 chicken stock cube.
Return the chicken to the dish, Cover and cook on low heat for 30 minutes or until everything is tender and cooked through.
Number of Servings: 4
Recipe submitted by SparkPeople user HILLRUNNER.
Lightly fry 1 clove garlic, peeled and crushed, in the csserole dish. Peel the vegetables and chop into small chucks, then add to the garlic. Fry for 5 minutes.
Add 320 grams green lentils to the dish along with 500 grams tomato and herb sauce. Stir in 3 C chicken stock made with 1 chicken stock cube.
Return the chicken to the dish, Cover and cook on low heat for 30 minutes or until everything is tender and cooked through.
Number of Servings: 4
Recipe submitted by SparkPeople user HILLRUNNER.
Nutritional Info Amount Per Serving
- Calories: 405.9
- Total Fat: 8.0 g
- Cholesterol: 105.6 mg
- Sodium: 1,341.6 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 11.9 g
- Protein: 43.4 g
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