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Lentils and Chicken

Lentils and Chicken

I just used up the last cup and a half of lentils and had to order another 5-pound bag from Palouse Brands in Washington. We go through a fairly good amount of lentils in our house – from soups to dishes like this – we’re always coming up with something.

I do not recall how I found out about Palouse Brands – but I’ve been shopping with them for quite a few years. I buy wheat berries, split peas, and garbanzo beans from them, as well. I like their philosophy and their attitude – and their stellar products.

Lentils are one of Mother Nature’s nutritional powerhouses. They also lend themselves to hot or cold dishes, work with any kind of spices, and can be served in any number of different ways.

I like ’em.

I cook lentils in unsalted water for about 20 minutes – lentils in pot with water to cover by a few inches, bring to a boil, and then simmer until tender. Drain and use however you like.

Tonight, I sautéed 4 ounces of diced pancetta and then added diced carrots, celery, leeks, garlic, and bell pepper. When they were about halfway done, I added some red wine, Italian seasoning – then the lentils. I finished cooking everything together in the skillet and then added S&P, and finally, some good balsamic vinegar.

The chicken breast was marinated with red wine and Italian seasoning and then baked in the oven.

A very simple meal – and really good. The recipe is fairly consistent – diced vegetables cooked and then everything mixed in – but the actual veggie mix, wine vs broth, type of vinegar – can all make the dish compliment different meats – or be a stand-alone vegetarian dish.

Good stuff and perfect for fall…

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