Ingredients

  • 400g washed red lentils
  • 1 onion
  • 400ml chopped tomatoes
  • 320g chicken thighs or legs
  • 2 tsp smoked paprika
  • 2tsp cumin
  • 500g potatoes – peeled and cut
  • 400ml vegetable stock – 1 stock cube
  • 2 red peppers
  • 2 small courgettes
  • Pinch of chilli flakes
  • 10g fresh parsley to garnish

Method

  1. 1

    Preheat your oven 200°C 

  2. 2

    Use a large roasting tray, add the lentils, tomatoes, spices and 200mls of the stock, then nestle in the chicken pieces and potatoes - cook for 20 minutes

  3. 3

    Then remove from the oven give a stir and add the chopped veggies and the remaining stock, cook for a further 25 minutes 

  4. 4

    After 25 mins, check the chicken is cooked through and the potatoes are soft- garnish with parsley, chilli flakes salt and pepper, then you’re ready to serve.

Nutritional Details

Each serving provides
  • Energy 2056kj 491kcal 25%
  • Fat 15.0g 21%
  • Saturates 3.8g 19%
  • Sugars 13.0g 14%
  • Salt 1.2g 20%

% of the Reference Intakes

Typical values per 100g: Energy 289kj/69kcal

Each serving provides

50.0g carbohydrate 12.9g fibre 31.6g protein Three of your 5 a day

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