One-Pot Chicken + Lentils
One pot, high protein, and bright enough to keep eating: browned chicken, tender lentils, lemon finish.
20 min active, one pan
Timing: 60 mins
One-Pot Chicken + Lentils
One pot, high protein, and bright enough to keep eating: browned chicken, tender lentils, lemon finish.
20 min active, one pan
Timing: 60 mins
Key move
Brown the chicken first, then finish with lemon off-heat--those two moves prevent 'stew flatness.'
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Larger text, ingredients in reach, and saved step progress while you cook.
The Setup
- Dutch Oven or Heavy Pot5–6 qt
- Wooden Spoon
The Mise en Place
5 of 13Your prep station before cooking begins
The Protein (0/2)
Aromatics (0/3)
My pot tastes a little bland, not bright enough.
Ah, sometimes the flavors need a little nudge to really sing.
My lentils are still a bit too firm.
No problem, we can finish those off. Lentils can sometimes be a bit stubborn, especially if they're older or the simmer wasn't quite hot enough. Just let them simmer for another 10…
Chef's Notes
Refrigerate up to 5 days or freeze up to 3 months. Thin with water when reheating.
The Method
BROWN
Heat 1 tbsp olive oil (2 tbsp) in a pot over medium-high. Season chicken with a pinch of salt and brown 4-5 minutes, stirring occasionally. Remove to a plate, until Golden-brown bits on chicken and pot bottom.
Crowding the pot: If the chicken is too crowded, it will steam rather than brown. Work in batches if necessary.
Chicken has browned spots; fond forms on pot
SAUTE
Time-sensitiveAdd remaining olive oil (2 tbsp), onion (1 whole), and carrots (2 whole) with a pinch of salt. Cook 6-8 minutes until softened and lightly browned. Add garlic (4 cloves) and cumin for 30 seconds.
Burnt garlic: Garlic burns quickly. If it starts to brown too fast, turn the heat down immediately.
Aromatics smell sweet; spices smell toasted
BLOOM
Time-sensitiveStir in tomato paste (1 tbsp) and cook 1 minute until darker.
Scorched paste: Tomato paste can stick and burn to the bottom of the pot. Stir constantly during this minute.
Paste deepens in color
SIMMER
Add lentils, broth, salt, and pepper. Bring to a boil, then simmer 25 minutes until lentils are nearly tender.
Mushy lentils: Keep the heat at a gentle simmer. A rolling boil will break the lentils apart, turning the dish into a stew.
Lentils nearly tender; broth slightly thickened
FINISH
Time-sensitivePrep aheadReturn chicken and simmer 8-10 minutes until chicken is cooked through and lentils are tender. Stir in spinach (if using) until wilted. Remove from heat and stir in lemon juice (2 tbsp).
Dull flavor: Do not add the lemon while the pot is on the heat, or the bright, fresh flavor will cook out.
Chicken cooked through; soup tastes bright and complete
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