A MEAL YOU CAN MAKE
Chicken & red lentil pot
Tender chicken in a cumin and tomato sauce
About 61 minutes · 2 servings · Hob · large lidded pan
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 350g Chicken breast, 3 cm pieces
- 120g Red lentils, dry
- 400g Tinned tomatoes, chopped
- 150g Carrots, 1 cm pieces
- 150g Onion, finely chopped
- 10g Garlic, minced
- 15ml Olive oil
- 2 tsp Ground cumin
- 500ml Water
Allergens: Check all ingredient packaging; no allergen-free assurance. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~533 kcal · 61g protein · 51g carbohydrate · 11g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Gather & prepare
Rinse 120g red lentils (dry) and check packet instructions. Chop 150g onion (finely chopped), 10g garlic (minced) and 150g carrots (1 cm pieces). Measure 400g tinned tomatoes (chopped), 2 tsp ground cumin and 500ml water. Keep 350g chicken breast (3 cm pieces) chilled until loading; use separate utensils for raw chicken.
Start the pan
Warm 15ml olive oil; soften 150g onion (finely chopped) for 4 minutes, stirring. Add 350g chicken breast (3 cm pieces) and stir for 4 minutes. Add 10g garlic (minced) and 2 tsp ground cumin. Stir in 150g carrots (1 cm pieces), 120g red lentils (dry), 400g tinned tomatoes (chopped) and 500ml water; bring to a simmer. Wash raw-chicken utensils and hands.
Cook gently
Simmer gently, covered, over low heat. Stay nearby and stir as needed; pause any other hands-on task first. If the lentils absorb the liquid before they soften, add a little water. Follow the lentil packet if it needs longer and extend the timer.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Check, finish & portion
Check the thickest chicken pieces using a clean probe. Check the lentils are completely soft and carrots tender before portioning. Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again. Serve now or portion for prompt cooling; do not wait for the other meals to finish.
Check: Use a clean probe in the thickest part: at least 70°C for 2 minutes (or 75°C for 30 seconds). Check every portion. Without a probe, cut the thickest part: it must be steaming hot, with no pink flesh and clear juices. If not ready, keep cooking and check again.
Clear & clean equipment
Turn off the burner. Transfer remaining food to shallow containers. Clean the pan and utensils before the next meal. Allow extra time if equipment is too hot to handle.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.