This delicious meal feels like a big warming hug in a bowl, the perfect comfort food. You think you’re indulging in a naughty, comfort food treat but you’re actually packing away a rich and nutritional meal loaded with vitamins and minerals and vegetable protein. The only challenge is to stop yourself refilling your bowl for a second helping!


1 finely chopped onion

2 cloves of finely chopped garlic

2 medium carrots peeled and finely chopped

4 organic chicken thighs

250 grams of well rinsed Puy lentils

1 litre of chicken stock (homemade is the best)

2-3 tablespoons of olive oil

2 tablespoons of tomato purée

100g of roughly chopped sun blushed tomatoes

2 springs of chopped thyme

2 sprigs of rosemary

1 teaspoon of cumin

1 teaspoon of ground coriander


Preheat the oven to 180 C.

Heat some olive oil in a heavy based pan.

Coat the chicken in cornflower or plain flour and brown on both sides until slightly golden. Remove from the pan and set aside.

Add more oil to the pan and add the carrots, onions and herbs. Cook for a few minutes then add the garlic. Cook until starting to soften, about 7-10 minutes.

Add the chicken stock and lentils and nestle the chicken tights into the mixture. Bake in the oven for 30 minutes.

Remove from the oven, add the sun blushed tomatoes and return to the oven for the final 15 minutes. Enjoy!

If you can stop yourself delving into a second bowl, freeze some for a quick and easy mid-week treat.

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