Fresh Tomato Lentil And Chicken Bake Recipes

STEWED LENTILS AND TOMATOES

Stewed Lentils and Tomatoes image

Provided by Ina Garten

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

2 teaspoons good olive oil
2 cups large-diced yellow onions (2 onions)
2 cups large-diced carrots (3 to 4 carrots)
1 cup chopped fennel
1 tablespoon minced garlic (3 cloves)
1 cup French green lentils (7 ounces)
1 (28-ounce) can crushed tomatoes, preferably San Marzano
2 cups chicken stock, preferably homemade
2 teaspoons mild curry powder
2 teaspoons chopped fresh thyme leaves
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon good red wine vinegar

Steps:

Heat the oil in a large saucepan. Add the onions, carrots and fennel and cook over medium-low heat for 8 to 10 minutes, until the onions start to brown. Stir occasionally with a wooden spoon. Add the garlic and cook for 1 more minute.
Meanwhile, rinse and pick over the lentils to make sure there are no stones in the package.
Add the tomatoes, lentils, chicken stock, curry powder, thyme, salt, and pepper to the pan. Raise the heat to bring to a boil, then lower the heat and simmer covered for about 40 minutes, until the lentils are tender. Check occasionally to be sure the liquid is still simmering. Remove from the heat and allow the lentils to sit covered for another 10 minutes. Add the vinegar, season to taste, and serve hot.

FRESH TOMATO, LENTIL, AND CHICKEN BAKE

Fresh Tomato, Lentil, and Chicken Bake image

My husband would eat this every day if he could. Top with goat cheese if desired.

Provided by Maria

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 1h5m

Yield 2

Number Of Ingredients 12

Ingredients

2 tablespoons coconut oil
1 ½ teaspoons ground turmeric, divided
¾ teaspoon salt, divided
¾ teaspoon ground black pepper, divided
2 cups sprouted French green lentils, rinsed
2 tablespoons fresh oregano, minced
4 tomatoes, sliced 1/3-inch thick, or more to taste
¼ cup boiling water
1 cooked chicken breast, cubed
1 avocado - peeled, pitted, and cubed
10 Kalamata olives, pitted and quartered
1 teaspoon macadamia nut oil

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Place an 8x8-inch glass baking dish in the preheating oven to warm briefly. Remove and add coconut oil, 1 teaspoon turmeric, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir in lentils.
Bake in the preheated oven until lentils are warmed through, about 10 minutes.
Sprinkle 1/4 teaspoon salt, 1/4 teaspoon black pepper, and oregano over tomato slices. Remove lentils from the oven and layer tomato slices and accumulated juices on top. Pour boiling water over tomatoes.
Continue baking until tomatoes soften, about 10 minutes.
Toss remaining 1/2 teaspoon turmeric powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, chicken, avocado, Kalamata olives, and macadamia nut oil together in a small bowl. Remove lentils from the oven and spread chicken mixture on top.
Return to the oven and bake until flavors combine, about 10 minutes more.

Nutrition Facts : Calories 746 calories, Carbohydrate 41.1 g, Cholesterol 88.5 mg, Fat 51.1 g, Fiber 14.1 g, Protein 40.2 g, SaturatedFat 19 g, Sodium 1286.1 mg, Sugar 8.5 g

CHICKEN & CHERRY TOMATO LENTILS

Chicken & cherry tomato lentils image

A simple traybake that combines storecupboard pulses with chicken thighs, cumin and parsley

Provided by Katy Greenwood

Categories Main course

Time 25m

Number Of Ingredients 8

Ingredients

500g skinless chicken thigh , cut into chunks
1 red onion , cut into wedges through the root
1 tbsp olive oil
200g cherry tomato
1 tbsp cumin seeds
2 x 250g pouches microwave puy lentils
2 tbsp red wine vinegar
handful parsley , chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the chicken and onion with the oil, arrange on a baking tray and season. Roast for 10 mins, then add the cherry tomatoes and sprinkle over the cumin seeds. Cook for another 10 mins.
Meanwhile, heat the Puy lentils following pack instructions, then turn out into a large serving bowl. Once the chicken is ready, add everything to the bowl with the lentils and toss together. Stir in the red wine vinegar, parsley and seasoning to taste.

Nutrition Facts : Calories 356 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 10 grams fiber, Protein 41 grams protein, Sodium 1.7 milligram of sodium

SKINNY LENTIL AND TOMATO CHICKEN SOUP

Skinny Lentil and Tomato Chicken Soup image

53% less sodium • 65% more Vitamin C than the original recipe. Chock full of chicken and vitamin-packed veggies, this will be one fat-busting soup you will love to scoop.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 cup chopped onion
1 cup coarsely chopped carrots
2 cloves garlic, minced
6 cups reduced-sodium chicken broth
2/3 cup dry brown lentils
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
4 cups coarsely chopped fresh kale
1/4 teaspoon black pepper
2 cups cubed cooked chicken breast (10 ounces)
1 can (14.5 oz) no-salt-added diced tomatoes, undrained

Steps:

In a 4-quart Dutch oven, heat oil over medium heat. Add onion, carrots, and garlic. Cover and cook for 5 to 7 minutes or until vegetables are nearly tender, stirring occasionally.
Add chicken broth, lentils, and dried basil (if using) to vegetable mixture. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in kale and pepper. Return to boiling; reduce heat. Cover and simmer for 10 minutes.
Stir in cooked chicken and undrained tomatoes. Cover and simmer for 5 to 10 minutes more or until kale and lentils are tender. Stir in fresh basil (if using).

Nutrition Facts : Calories 240, Carbohydrate 26 g, Cholesterol 40 mg, Fiber 10 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 7 g, TransFat 0 g

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