Have you wondered how to cook lentils? I advise you to simmer the stew with lentils and chicken. This is a very tasty and satisfying dish, which, naturally, cannot be made quickly, but it's worth it! Unlike beans and peas, which they take quite a long time to brew, this kind of legumes will cook in about 50 minutes, so if you have time to wait for lunch, the recipe is for you.
You will need thick-walled dishes with a tight lid - a cast-iron brazier or a stewpan with a thick bottom; thin metal pans are not suitable for this dish.
Instead of chicken, you can take any meat - pork or beef, choose lean pieces without fat, but with a bone.
Meat can be marinated the day before to speed up the cooking process.
- Servings: 4
- Preparation time: 30 minutes
- Cooking time: 1 hour 20 minutes
Ingredients for cooking ragout with lentils and chicken:
- 250 g of green lentils;
- 500 g chicken (thighs);
- 200 g carrots;
- 150 g white onions;
- chili peppers;
- young garlic shoots;
- 1 \ 2 lemon;
- olive oil for frying, salt.
Ingredients for marinade:
- 50 g sour cream;
- 2 cloves of garlic;
- 2 tsp. soy sauce;
- 1 tsp. ground paprika.
Method of cooking ragout with lentils and chicken.
Chicken thighs are soaked for half an hour in fermented milk marinade: add sour cream, garlic passed through a press, soy sauce and ground paprika. Mix well and remove for 30 minutes in the refrigerator compartment.
We carefully sort out green lentils, as in it, as in other legumes, pebbles often come across. Then we wash it several times, fill it with cold water, leave it for 30 minutes.
Now let's do some vegetables. Fresh carrot cleaned, cut into thick bars about 2 centimeters in size.
Chop the sweet white onions. Cut the young shoots or stalks of garlic across the stem into pieces of 0.5-1 cm. Chilli peppers cut into rings. If you are keen on hot, I would advise you not to remove the seeds and chili membrane, but if you don’t like “evil” pepper, then it’s better to peel it.
Cut half of a lemon and a red tomato into thick slices. The thickness of the lemon slices is about 5 millimeters.
In a roasting pan, which is closed with a tight lid, pour olive oil for frying. First, we pass the garlic and chili to make the oil smell. Then add onions, after - carrots. When the vegetables are soft, put the marinated chicken thighs.
We recapture the lentils on a sieve and rinse with running water.
Spread lentils over vegetables and meat in an even layer, put slices of tomatoes and lemon on top.
Pour approximately 400 ml of cold water or chicken broth. Add 2 teaspoons of coarse salt. We send to the stove, after the water boils, cover tightly. The fire is reduced to the minimum, cook 50 minutes - 1 hour. During this time, the lentils will be soft, and the meat will be easily separated from the bones.
When the dish is ready, cover the broiler with a thick towel and leave for 15-20 minutes, then serve hot. A lentil and chicken stew is suitable for a fresh vegetable salad or a light sauce based on sour cream or yogurt.
Stew with lentils and chicken ready. Enjoy your meal!