Green Lentils with Vegetables and Chicken

1. 1 Chicken thighspaquete 900 g ≈ $3.81 120 g
2. 2 Green lentilspaquete 450 g ≈ $2.40 70 g
3. 3 Carrots≈ $1.50 por kg 50 g
4. 4 Onions≈ $1.60 por kg 40 g
5. 5 Canned tomatoespaquete 400 g ≈ $1.30 100 g
6. 6 Garlic≈ $10.00 por kg 3 g
7. 7 Cumin 1 g
8. 8 Sunflower oil 8 ml
9. 9 Salt 2 g

Filas grises son existencias básicas: sal, aceite, especias. No se cuentan en el precio por porción.

Método

1. Preparation: rinse the chicken¹ thighs under cold water, pat dry with paper towels, cut into pieces about 3–4 cm, and prepare a wide skillet about 28 cm in diameter, heating it over medium heat.

2. Preparation: slice the onion⁴ into large semicircles, dice the carrot³ or cut into sticks about 1 cm, toast the cumin greens² in the pan to release aroma.

3. Cooking: sauté the chicken¹ pieces over high heat for 5 minutes until golden brown, stirring.

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

5. Assemble: add the rinsed lentils, pour in the tomatoes with their liquid, add 250 ml water, salt to taste; stir until smooth.

6. Simmer: cover the skillet and simmer over medium heat for 25 minutes until the lentils are tender, stirring occasionally, and crush the garlic⁶ in the final stage.

7. Final: add the garlic⁶, stir, simmer covered for another 1–2 minutes on low heat, remove from heat, and adjust salt and pepper to taste if needed.

8. Serving: let the dish rest for 5–10 minutes and serve hot; garnish with greens² as desired.

En resumen

• En el planificador, este plato se prepara para dos días: caliéntalo el segundo día.
• Marcado como PP: el planificador lo elige con más frecuencia para los objetivos «bajar de peso» y «comer bien».