Fresh Tomato Lentil And Chicken Bake Food

CHICKEN AND LENTILS

Chicken and Lentils image

This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.

Provided by Lorraine Friberg

Categories Meat and Poultry Recipes Chicken

Time 1h30m

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 pounds bone-in chicken pieces
1 large onion, finely chopped
1 small carrot, finely chopped
2 cloves garlic, finely chopped
¾ cup dried lentils
1 (14 ounce) can chicken broth
½ teaspoon salt
1 (10 ounce) can tomato sauce
½ teaspoon dried rosemary
½ teaspoon dried basil
1 tablespoon lemon juice

Steps:

Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside.
Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes.
Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten.
Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.

Nutrition Facts : Calories 308.3 calories, Carbohydrate 18.7 g, Cholesterol 68.1 mg, Fat 13.5 g, Fiber 6.2 g, Protein 27.8 g, SaturatedFat 3.4 g, Sodium 816.5 mg, Sugar 4.8 g

TOMATO-GARLIC LENTIL BOWLS

Tomato-Garlic Lentil Bowls image

An Ethiopian recipe inspired this feel-good dinner that's tangy, creamy and packed with hearty comfort. -Rachael Cushing, Portland, Oregon

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
2 medium onions, chopped
4 garlic cloves, minced
2 cups dried brown lentils, rinsed
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/4 teaspoon pepper
3 cups water
1/4 cup lemon juice
3 tablespoons tomato paste
3/4 cup fat-free plain Greek yogurt
Optional: Chopped tomatoes and minced fresh cilantro

Steps:

In a large saucepan, heat oil over medium-high heat; saute onions 2 minutes. Add garlic; cook 1 minute. Stir in lentils, seasonings and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, 25-30 minutes., Stir in lemon juice and tomato paste; heat through. Serve with yogurt and, if desired, tomatoes and cilantro.

Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 49g carbohydrate (5g sugars, Fiber 8g fiber), Protein 21g protein. Diabetic Exchanges

BAKED LENTIL CASSEROLE

Baked Lentil Casserole image

The herbs added to this casserole make it so flavorful. Add a salad and you've got a healthy, delicious, meat-free dinner. Also works great as a side item.

Provided by AngelaTN

Categories One Dish Meal

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 1/4 cups water
1 3/4 cups dry lentils, rinsed
1 cup onion, chopped
2 medium carrots, sliced thin
2 stalks celery, sliced thin
2 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried marjoram
1/8 teaspoon rubbed sage
1/8 teaspoon dried thyme
1 bay leaf
2 cups chopped fresh tomatoes
10 ounces 2% milk cheddar cheese, shredded

Steps:

Preheat oven to 350.
Combine water, lentils, onion, carrots, celery, garlic, salt, pepper, marjoram, sage, thyme and bay leaf in 13x9 casserole.
Cover and bake for 45 minutes.
Remove from oven and stir in tomatoes.
Recover and bake an additional 15 minutes.
Remove from oven and sprinkle with cheese.
Bake uncovered for 5 minutes or until cheese is melted.
Remove bay leaf before serving.

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