Known as 'poor man’s caviar', the humble French lentil is an exalted ingredient in French cooking with a texture superior to that of any other lentil variety. It has a delicious nutty flavour with a smooth interior and nutritional credentials to knock your socks off.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Dried French Lentils
Red Chili Pepper
Chicken Broth Concentrate
Prep: Wash and dry all produce. Strip 1 tsp thyme leaves (double for 4 people) from the stems. Roughly chop the 2 tsp sage leaves (double for 4 people). Finely chop the chili, removing the seeds for less heat.
Cook the lentils: Rinse 11/2 pkg lentils (3 pkg for 4 people) under cold tap water. Combine in a medium pot with remaining thyme sprigs and enough water to cover the lentils by 2 inches. Boil over high heat until lentils are tender, 14-15 min.
Cook the veggies: Meanwhile, heat a large pan over medium-high heat. Add a drizzle of oil, then the carrot, celery, leek, chopped thyme, half the chopped sage, and as much chili as you like. Season with salt and pepper. Cook until softened, 6-8 min. Transfer to a medium bowl.
Cook the chicken: Season the chicken with remaining chopped sage, salt and pepper. Add another drizzle of oil to the same pan, then the chicken. Cook until bottom of chicken is golden-brown, about 3 min. Reduce the heat to medium-low. Flip the chicken over. Cover and cook until the chicken is golden and cooked through, 6-7 min. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Remove to a cutting board.
Meanwhile, remove the thyme sprigs from the lentils. Drain, then and return them to the pot. Stir in the veggies, 1/2 pkg broth concentrate (1 pkg for 4 people) and sour cream. Season with salt and pepper.
Finish and serve: Thinly slice the chicken. Serve alongside the creamy lentils. Enjoy!