CHICKEN AND LENTILS
Source: Bob's Red Mill
Servings: 4-6
1 lb washed and sorted lentils
6 cups vegetable or chicken stock
8 oz. cooked, skinless, boneless chicken breast
1/2 cup celery, diced
1/2 cup carrot, diced
1 small yellow onion, peeled and chopped
3 cloves garlic, peeled and minced
1/2 tsp sea salt
1/8 tsp pepper
Place all ingredients, except salt in a heavy saucepan, cover and bring to a boil over high heat.
Add meat, reduce heat to low and simmer about 45 minutes, stirring occasionally, until lentils are tender, but not mushy. Most of the water will be absorbed during the cooking process, so keep a close eye on the pot to make sure lentils do not stick.
Mix in salt and pepper. Serve with rice or corn bread.
Source: Bob's Red Mill
Servings: 4-6
1 lb washed and sorted lentils
6 cups vegetable or chicken stock
8 oz. cooked, skinless, boneless chicken breast
1/2 cup celery, diced
1/2 cup carrot, diced
1 small yellow onion, peeled and chopped
3 cloves garlic, peeled and minced
1/2 tsp sea salt
1/8 tsp pepper
Place all ingredients, except salt in a heavy saucepan, cover and bring to a boil over high heat.
Add meat, reduce heat to low and simmer about 45 minutes, stirring occasionally, until lentils are tender, but not mushy. Most of the water will be absorbed during the cooking process, so keep a close eye on the pot to make sure lentils do not stick.
Mix in salt and pepper. Serve with rice or corn bread.
MsgID: 3130957
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Dinner and Dessert Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Dinner and Dessert Recipes (24)
Board: Daily Recipe Swap at Recipelink.com
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