Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 1 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 cup red lentils, rinsed thoroughly
  • 4 cups chicken bone broth
  • 1 bay leaf
  • 1 tbsp lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Pat the chicken pieces dry with a paper towel and season with salt and pepper.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  3. Add chicken in a single layer. Cook without stirring for 3-4 minutes until a mahogany-colored crust forms, then flip and brown the other side. Remove chicken from the pot and set aside on a plate.
  4. In the same pot, add the diced onion and carrots. Sauté for 5 minutes until the onions are translucent.
  5. Stir in the minced garlic, tomato paste, smoked paprika, and thyme. Cook for 1-2 minutes until the tomato paste turns a deep brick red and smells fragrant.
  6. Use a spoon to scrape up all the browned bits (fond) from the bottom of the pot.
  7. Pour in the rinsed red lentils and chicken bone broth. Stir well to combine.
  8. Add the bay leaf and return the seared chicken and any accumulated juices to the pot.
  9. Bring to a gentle boil, then immediately reduce heat to low. Cover with a lid slightly ajar.
  10. Simmer for 30-35 minutes, stirring occasionally, until the lentils have softened and the liquid has thickened.
  11. Remove the bay leaf and stir in the lemon juice to brighten the flavor. Garnish with chopped fresh parsley.