Green Lentils with Chicken and Vegetables

1. 1 Chicken thighspack 900 g ≈ $3.99 120 g
2. 2 Green lentilspack 450 g ≈ $2.40 70 g
3. 3 Carrots≈ $1.50 per kg 50 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Canned tomatoespack 400 g ≈ $1.30 100 g
6. 6 Garlic≈ $10.00 per kg 3 g
7. 7 Cumin 1 g
8. 8 Sunflower oil 8 ml
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse chicken¹ thighs, pat dry, and cut into 3–4 cm (1.2–1.6 in) chunks. Slice onion⁴ into half-rings, dice carrots³ into 1 cm (0.4 in) cubes, and mince garlic⁶. Rinse lentils.

2. Heat oil in a deep skillet over medium heat and sear chicken¹ for 5 minutes until golden brown.

3. Add onion⁴, carrots³, and cumin, cooking for 5 minutes until onion softens, stirring occasionally.

4. Stir in lentils, add tomatoes with their juice (mashing them with a spoon), pour in 250 ml (1 cup) water, and season with salt.

5. Cover and simmer on low heat for 25 minutes until lentils are tender, stirring occasionally and adding a splash of water if needed.

6. Stir in garlic⁶, cook for 2 more minutes, then let sit covered for 5 minutes. Serve hot.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.