Chicken & Beluga Lentils in Tomato Gravy

Chicken & Beluga Lentils in Tomato Gravy

Today I opened the fridge and the pantry to see what I could use for a nice weekday meal. Since we haven’t had lentils for a while, I thought it might be nice for the kids, together with some chicken and tomato gravy. Here I used beluga lentils, but you can also use red or brown lentils instead. Only the cooking time may vary.


DSC00076 copy


You need the following ingredients: (serves ~4)

  • 500 g / 17 1/2 oz organic chicken breast
  • 200 g / 7 oz organic beluga lentils
  • 400 g / 14 oz organic chopped tomatoes (canned)
  • 1 small onion
  • 2 tbsp mascarpone crème
  • 2 tbsp cilantro
  • salt & pepper (to taste)
  • 1 tbsp Homemade Ghee or coconut oil




Cook the beluga lentils with 3 cups water and 1 tsp salt in a pot over medium heat for about 30 minutes. Once done, drain them through a sieve. Peel the onion and chop it thinly. Then cut the chicken into small pieces ∅3cm and wash the cilantro and chop it thinly.


DSC00032_enhanced copy

Heat 1 tbsp ghee (coconut oil, or whatever you prefer) in a pan and fry the onions until lightly brown. Then add the chicken and fry each side for about 2 minutes. Add the tomatoes, stir, and let simmer a moment, then add the beluga lentils and stir everything. Season with salt and pepper and add the mascarpone crème and cilantro at the end.

Enjoy, Melanie…


DSC00087 copy



Share on Facebook0Share on LinkedIn0Pin on Pinterest0Share on Google+0Share on StumbleUpon0Share on Yummly0Share on Tumblr0Tweet about this on Twitter

Categories: Kids Recipes, Main Dishes, World of Recipes

Leave a Comment

Your email address will not be published.