One-Pot Chicken and Lentils
Satisfy your craving for a wholesome, hearty meal with this One-Pot Chicken and Lentils recipe. Packed with protein and spices, it delivers bold flavors in a simple, streamlined cooking process perfect for busy weeknights.
The combination of tender chicken thighs and earthy lentils creates a comforting dish, while aromatic spices like cumin and turmeric elevate the flavor profile. A finishing squeeze of lime adds a subtle tang, tying everything together beautifully.
Serve this fragrant, soul-warming meal with crusty bread or basmati rice to soak up the flavorful braising liquid. It’s a delightful balance of simplicity and sophistication that everyone at the table will love.
One-Pot Chicken and Lentils: Key Ingredients
- Chicken Thighs: Bone-in, skin-on for tender, juicy bites and a depth of flavor that enriches every spoonful.
- Lentils: The hearty base, soaking up the spices and forming the perfect canvas for this savory dish.
- Onions & Carrots: Aromatic and sweet, these humble staples lay the foundation for a comforting flavor medley.
- Tomato Paste: A rich, tangy element that deepens the dish’s savory notes with a touch of umami.
- Spices (Cumin & Turmeric): Bold and earthy, these spices create a warm, fragrant backdrop for the dish.
- Lime: The zesty finishing touch that balances the richness with a refreshing hint of brightness.
Recipe Tips
- Sear the Chicken Perfectly
Ensure the chicken thighs are patted dry before seasoning and searing. This helps achieve a golden-brown crust, which locks in moisture and flavors. Allow the skin to naturally release from the pan before flipping for optimal results. - Control the Simmer
Keep the lid slightly ajar while simmering to allow steam to escape. This ensures the liquid reduces just enough to concentrate the flavors without overcooking the lentils or drying out the chicken. Stir occasionally for even cooking. - Balance the Flavors
Don’t skip the lime juice—it balances the dish’s richness with a subtle acidity. Start with half the lime, then adjust to your preference after tasting. Fresh cilantro or parsley at the end adds a burst of freshness, rounding out the flavors beautifully.
What to Serve with One-Pot Chicken and Lentils
- Basmati Rice
The fluffy, aromatic grains of basmati rice complement the bold flavors of the dish. Its mildness acts as the perfect canvas to soak up the flavorful braising liquid. - Crusty Bread
A thick slice of crusty bread, like sourdough or a rustic baguette, pairs wonderfully. It’s ideal for sopping up every last drop of the savory broth. - Simple Green Salad
A light green salad with a lemon vinaigrette adds brightness to the meal. The crispness of greens provides a refreshing contrast to the dish’s hearty, spiced profile.
FAQ
- Can I use boneless chicken thighs?
Yes, but bone-in thighs are recommended for their flavor. Boneless thighs may cook faster, so reduce the simmering time to prevent overcooking. - Can I substitute red lentils for green or brown?
Red lentils can work but will cook faster and become softer, creating a different texture. Green or brown lentils hold their shape better. - What if I don’t have tomato paste?
You can use a small amount of canned tomatoes or tomato puree as a substitute. It may slightly alter the consistency but will still work well. - Is this dish freezer-friendly?
Absolutely! Store leftovers in an airtight container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating on the stove.
One-Pot Chicken and Lentils
Satisfy your craving for a wholesome, hearty meal with this One-Pot Chicken and Lentils recipe. Packed with protein and spices, it delivers bold flavors in a simple, streamlined cooking process perfect for busy weeknights.
Ingredients
- Ingredients
- Yield: 4 servings
- 4 to 6 bone-in skin-on chicken thighs (1½ to 2 pounds), patted dry
- 2 tablespoons olive oil
- 1 yellow or red onion thinly sliced
- 2 medium carrots unpeeled and sliced into thin rounds
- 1 cup green or brown lentils rinsed
- 2 garlic cloves minced or grated
- 2 tablespoons tomato paste
- 1 tablespoon ground cumin
- 1 teaspoon ground turmeric
- 1 lime halved
- 2 tablespoons chopped cilantro or parsley leaves and tender stems
- Salt and black pepper to taste
Instructions
- Preparation
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the sliced onion and carrots, season lightly with salt, and sauté for approximately 3 minutes, stirring occasionally, until the onions begin to soften.
- Move the onion and carrot mixture to the sides of the pot to create space in the center. Generously season the chicken thighs with salt and pepper, then place them skin-side down in the pot. Cook for 7 to 9 minutes, or until the skin releases easily from the pan, turning the vegetables occasionally to prevent sticking.
- Add tomato paste, ground cumin, turmeric, and garlic to the onions and carrots, stirring to combine. Flip the chicken thighs over, stacking them if necessary to create room for mixing. Cook for about 2 minutes, allowing the tomato paste to darken and the spices to bloom.
- Stir in the rinsed lentils and add 4 cups of water, ensuring the lentils and most of the chicken are submerged. Increase the heat to bring the liquid to a boil, then reduce to a simmer. Season the broth with salt, cover the pot with the lid slightly ajar, and cook for 40 to 45 minutes. Stir occasionally to ensure even cooking, until the lentils are tender and the chicken is thoroughly cooked.
- Remove the skin from the chicken and discard. Stir in half the lime juice, then taste and adjust seasoning with additional lime juice or salt as needed. Ladle the dish into bowls, garnish with chopped cilantro or parsley, and serve warm.
