Curried Chicken and Lentils
When I found this recipe, I knew that I found something special. It has great flavors, tons of possibilities for add-ins, and best of all it’s SO HEALTHY!
To take the dish from a vegan meal to a one pot supper, I added chicken, extra spice, and vegetables. No, this isn’t the meal that you’ll dream of on birthdays or Christmas, but Jay, Cee, and I were all pleased with the final (and filling) outcome.
To see the original recipe, click HERE. For my version, read on…
Curried Chicken and Lentils*
- 4 chicken breast pieces, trimmed of fat
- 1 c. Minute Rice (I used brown Minute Rice which adds an extra element of health)
- 2 Tbs. curry powder
- 3 c. water
- 1 medium onion, quartered and thinly sliced
- 1/4 c. lentils (rinsed and picked over to remove foreign objects)
- 3 bouillon cubes (I used chicken, but you could use vegetable if desired)
- 1 medium red potato, cut to very small cubes
- 3-4 cloves garlic, minced
- 1/4 tsp. pepper
- 1 c. frozen peas and carrots, thawed and drained of excess moisture
Combine all ingredients, except peas and carrots in your slow cooker. Cook on low for 4 hours, shred chicken if desired, then add the thawed and drained peas and carrots. Cook for an additional half hour. Serve alone, or possibly over mashed potatoes.
*To serve as a side dish, leave out the chicken and up the amount of veggies.
