Ingredients (Serves 6)
1 tbsp avocado oil or ghee
160g brown onion, peeled and chopped
250g carrots, peeled and sliced
2 celery stalks, sliced
2 garlic cloves, minced
200g (dry weight) green or red lentils, rinsed and drained
1 litre vegetable stock (made with one organic stock cube)
400g tinned chopped tomatoes
1.2 kg bone-in chicken thighs
½ tsp dried coriander
1 tsp Italian seasoning
1 bay leaf
1 tsp sea salt
1 tsp ground black pepper
Nutrition
Per serving: 396 Calories, 34g Protein, 29g Carbs, 16g Fat
Preparation
Heat the oil in a pan over a medium flame. Add the onion and fry for 5 minutes, stirring frequently.
Add the carrots and fry for 5 minutes, stirring frequently.
Add the celery and fry for 3 minutes, stirring frequently.
Add the garlic and fry for one minute.
Add the lentils and stir well.
Add the chicken, vegetable stock and tomatoes and stir well.
Add the dried herbs, salt and pepper.
Stir well, cover and simmer for 20 minutes, or until the lentils are tender and the chicken is cooked.
Taste and add more seasoning if desired.
Remove and discard the skin and bones from the chicken and bay leaf before serving