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Turkish lentils with chicken and carrots

Name: Turkish lentils with chicken and carrots
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 2
Cuisine: Turkish recipes
Ingredients: 1 tbsp coriander seeds; Oil, for frying; 1 onion, finely chopped; 3 carrots, roughly chopped; 2 garlic cloves, crushed; ½ tsp chilli flakes; 150g puy lentils; 1 tbsp tomato purée; 500ml chicken stock; 300g leftover chicken, shredded; 50g kale; handful of fresh mint, chopped; handful of fresh parsley, chopped; 1 lemon, juiced; Greek yogurt, to serve; Aleppo chilli flakes, optional, to serve

Published: 15 Feb 17
Updated: 18 Mar 24

Use leftover roast chicken in this speedy lentil recipe for two people. With fresh herbs, ground spices and a good zing of lemon juice, this Turkish-inspired recipe makes a perfect midweek meal.

Easy
January 2017

Test kitchen approved

Serves 2
Hands-on time 30 min

Use leftover roast chicken in this speedy lentil recipe for two people. With fresh herbs, ground spices and a good zing of lemon juice, this Turkish-inspired recipe makes a perfect midweek meal.

Nutrition: per serving

Calories: 713kcals
Fat: 21.3g (3.8g saturated)
Protein: 68.4g
Carbohydrates: 51.1g (14.4g sugars)
Fibre: 21.5g
Salt: 1.4g

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Ingredients

1 tbsp coriander seeds
Oil, for frying
1 onion, finely chopped
3 carrots, roughly chopped
2 garlic cloves, crushed
½ tsp chilli flakes
150g puy lentils
1 tbsp tomato purée
500ml chicken stock
300g leftover chicken, shredded
50g kale
handful of fresh mint, chopped
handful of fresh parsley, chopped
1 lemon, juiced
Greek yogurt, to serve
Aleppo chilli flakes, optional, to serve

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Method

Heat a large deep saucepan, add the coriander seeds and toast for a few minutes until fragrant. Roughly grind in a pestle and mortar. In the same pan, heat a glug of oil and add the ground coriander, onion and carrots, then fry for 5 minutes. Add the garlic cloves and chilli flakes. Gently cook for 2-3 minutes, then add the puy lentils. Cook, stirring, for another minute, then add the tomato purée and chicken stock. Simmer for 30-35 minutes until the lentils are tender.
Stir in the chicken, kale and the mint and parsley. You may need to add a splash of water to loosen the mixture. Taste and season, add the lemon juice and simmer for 5-10 minutes until the lentils are fully cooked and the kale has wilted. Serve with Greek yogurt and, if you like, aleppo chilli flakes.