Green Lentils with Vegetables and Chicken

1. 1 Chicken thighspack 900 g ≈ $3.81 120 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 the chicken¹ thighs under cold water and pat dry with paper towels; cut into pieces about 3–4 cm; have a wide 28 cm skillet ready and heat it over medium heat.

2. Slice the onion⁴ into large half-rings and dice the carrot³ into 1 cm cubes or sticks; lightly toast the cumin greens² in the skillet to release aroma.

3. Over high heat, sear the chicken¹ pieces for 5 minutes until golden brown, stirring.

4. Reduce heat to medium, add the onion⁴ and carrot³, and continue frying 5 minutes until the onion is translucent and the carrot is tender, stirring occasionally.

5. Add the rinsed lentils, pour in the tomatoes with their juice, add 250 ml water, and salt to taste; stir to a uniform mixture.

6. Cover the skillet and simmer over medium heat for 25 minutes until the lentils are tender, stirring occasionally; press garlic⁶ in the final stage.

7. Add the garlic⁶, stir, simmer covered for another 1–2 minutes over low heat, then remove from heat; adjust salt and pepper to taste.

8. Let the dish rest for 5–10 minutes and serve hot; garnish with greens² if desired.

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”.