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Lentils and Chicken
Indonesian Style
This is a very easy-to-make dish with lentils and chicken where ginger, cumin and curry give it an oriental touch.
Lentils, the main ingredient in this recipe, give you good quality protein, but are also a great source of iron.
Lean chicken fillets are also a good source of protein, but this dish is delicious even without the chicken.
Make in large quantities and freeze in portion sizes and you’ll always have a yummy, healthy and cheap meal.
Serve the lentils and chicken plain or with rice noodles or basmati rice if you're very hungry.
4 servings
Ingredients
1 onion
2 spoonfuls olive oil
200 grams / ½ pound green lentils
3 teaspoons curry powder
1 tablespoon ground cumin
1 teaspoon turmeric
2 chicken fillets (250 grams, ½ pound)
0.6 liters (20 fl oz) stock, chicken or vegetable
2 carrots
1 small leak
30 grams / 1 oz fresh ginger
Salt
Cayenne pepper
Preparation
1. Peel and chop the onion.
2. Heat the oil in a pot and cook the onion gently until soft with the spices. Add the lentils and fry a bit.
3. Cut the chicken in thin slices and add them in the pot. Just cook for a few minutes. The chicken doesn’t need to get brownish.
4. Pour over the stock. Bring to a boil and leave to cook gently for 20 min or until the lentils are almost cooked.
5. Peel the carrots and cut them in fine slices. Rinse the leak and shred it. Add them in the pot and cook for another 10 minutes.
6. Season with salt and cayenne pepper and grated fresh ginger.
Serve with: Roasted cashews, yoghurt, and chutney.
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