Ingredients:

  • 1 lb (450 g) boneless, skinless chicken thighs
  • 1 cup (200 g) dried green or brown lentils, rinsed
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 4 cups (960 ml) low-sodium chicken broth
  • 1 can (14 oz/400 g) diced tomatoes, drained
  • 2 tsp (10 g) smoked paprika
  • 1 tsp (5 g) ground cumin
  • 1/2 tsp (2 g) dried thyme
  • Salt and pepper, to taste
  • 2 tbsp (30 ml) olive oil
  • Fresh parsley, for garnish

Instructions:

  1. Dice the onion, carrots, and celery; mince the garlic; rinse the lentils.
  2. Heat olive oil in the pot over medium heat. Add onion, carrots, and celery; cook until softened (5-7 minutes). Stir in garlic and cook for 1 more minute.
  3. Season chicken thighs with salt, pepper, and smoked paprika. Add to the pot, cooking until browned on both sides (5-6 minutes). Remove and set aside.
  4. Stir in rinsed lentils, diced tomatoes, chicken broth, cumin, and thyme. Bring to a simmer.
  5. Return chicken to the pot. Cover and simmer for about 25 minutes, or until lentils are tender and chicken is fully cooked (internal temp of 165°F/74°C).
  6. Taste and adjust salt and pepper as needed.
  7. Garnish with fresh parsley before serving.