Turkish lentils with chicken and carrots recipe

Serves 2 | Hands-on time 30 min | Easy

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.

Nutritional info 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

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

METHOD

01. 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.

02. 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.