Lentil Recipes

Chicken & Lentils with Peppers & Wine recipe

This Italian-inspired chicken and lentils dish is full of flavour. Lentils and chicken are simmered with chicken stock, red wine, red peppers, veggies, rosemary and balsamic vinegar. Serve with crusty bread, or just as it is.


  • 4 chicken breasts
  • 1 x 400g tin cooked prepared lentils, drained and rinsed
  • 3 carrots
  • 1 onion
  • 3 garlic cloves
  • 500ml chicken stock
  • 125ml red wine
  • 50g jarred chargrilled red peppers, drained
  • 2 tbsp. white balsamic vinegar
  • 1 tbsp. lemon juice
  • 1/2 tsp. dried rosemary
  • 2 tsp. chicken seasoning (optional)
  • Salt and pepper
  • Oil

Method of Preparation:

  1. Season chicken with chicken seasoning, salt and pepper. Heat oil in a large frying pan. Fry the chicken until browned on all sides, then remove from the pan and set to one side.

  2. Thinly slice the onion, finely dice the carrots, mince the garlic cloves and thinly slice the red peppers.

  3. Cook the onion and carrot together over a medium heat until softening. Add the peppers and garlic and cook for another 3-4 minutes, then stir in the chicken stock and red wine. Scrape off any chickeny brown bits off the bottom of the pan.

  4. Add lentils, vinegar and rosemary, stir well and then add the chicken back into the pan. Simmer for 20 minutes or so or until the chicken is cooked through. Stir the lemon juice into the sauce.

If you want to, use bone-in chicken for extra flavour. Recipe serves 4.

Author: Laura Young.

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400gabout 14 oz (14.1092 oz based on 0.035273 ounces in a gram)
500mlabout 2 cups (2.1134 cups based on 236.59 mililitres in a US cup)
125mlabout ½ cup (0.5283 cups based on 236.59 mililitres in a US cup)
50gabout 2 oz (1.76365 oz based on 0.035273 ounces in a gram)


Published: March 19, 2012
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