Are you tired of the same old weeknight dinners? Look no further! Lentils and chicken are a match made in heaven, and when combined with a variety of flavors and spices, they can create some truly delicious and satisfying meals. In this article, we’ll be sharing 20 hearty lentil and chicken recipes that are perfect for busy weeknights. From stews and curries to casseroles and stir-fries, there’s something for everyone.
Whether you’re a vegetarian or just looking for a meat-free meal option, lentils are an excellent source of protein and fiber. And when paired with chicken, the result is a nutritious and filling dish that’s sure to please even the pickiest eaters. So go ahead, get cooking, and enjoy these 20 mouth-watering recipes that will make your weeknights a whole lot brighter!
Spicy Lentil and Chicken Stew
This hearty stew combines tender chicken, nutritious lentils, and a kick of spice to create a comforting and flavorful meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. In a large pot, heat 2 tablespoons of olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from pot.
3. Add onions, garlic, and red bell pepper; cook until vegetables are tender, about 5 minutes.
4. Add lentils, diced tomatoes, cumin, smoked paprika, cinnamon, and cayenne pepper. Cook for 1 minute.
5. Add chicken broth and bring to a boil.
6. Reduce heat to low, cover, and simmer for 30-40 minutes or until lentils are tender.
7. Add cooked chicken back into the pot and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Creamy Coconut Lentil and Chicken Curry
This rich and flavorful curry combines tender chicken, red lentils, and a creamy coconut sauce, perfect for a cozy dinner or a comforting meal to warm up on a chilly day.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (14 oz) coconut milk
– 2 tablespoons curry powder
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add chicken and cook until browned, about 5-7 minutes.
4. Add lentils, curry powder, cumin, salt, and pepper. Stir well to combine.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to low and let curry cook for 20-25 minutes or until lentils are tender.
Cooking Time: 40-45 minutes
Serve hot, garnished with fresh cilantro leaves, over rice or with naan bread.
Lentil and Chicken Stuffed Peppers
This recipe combines the flavors of chicken, lentils, and roasted peppers to create a nutritious and delicious meal. With minimal prep time and cooking effort, this dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 bell peppers (any color)
– 1 pound boneless, skinless chicken breast, cut into small pieces
– 1 cup cooked lentils
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers and remove seeds and membranes.
3. In a large skillet, cook chicken, onion, and garlic over medium-high heat until chicken is browned.
4. Add cooked lentils, cumin, salt, and pepper to the skillet and stir to combine.
5. Stuff each pepper with the chicken-lentil mixture and place in a baking dish.
6. Drizzle with olive oil and cover with foil for 30 minutes.
7. Remove foil and bake for an additional 15-20 minutes or until peppers are tender.
Cooking Time: 45-50 minutes
Garlic Butter Lentil and Chicken Skillet
A hearty and flavorful one-pot meal that combines the richness of garlic butter with the comforting warmth of lentils and chicken. This recipe is perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups cooked lentils (green or brown)
– 2 cloves garlic, minced
– 4 tbsp unsalted butter
– 1/2 cup chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat 2 tbsp of butter in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from skillet and set aside.
3. Reduce heat to medium and add remaining 2 tbsp of butter. Cook for 1 minute.
4. Add garlic and cook for 30 seconds, until fragrant.
5. Stir in cooked lentils, chicken broth, salt, and pepper.
6. Return the chicken to the skillet and stir to combine.
7. Simmer for 5-7 minutes or until the sauce has thickened slightly.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Lentil and Chicken Soup with Lemon and Herbs
This hearty soup combines the comforting warmth of chicken and lentils with the brightness of lemon and herbs, perfect for a cozy meal on a chilly day.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1 cup dried green or brown lentils, rinsed and drained
– 4 cups chicken broth
– 2 medium carrots, chopped
– 1 large celery stalk, chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1/2 cup fresh lemon juice
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Add the carrots, celery, and garlic; cook until the vegetables are tender, about 10-12 minutes.
4. Add the lentils, broth, browned chicken, lemon juice, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
Cooking Time: 45-50 minutes
Moroccan-Spiced Lentil and Chicken Tagine
A flavorful and aromatic Moroccan-inspired dish, this tagine combines the comfort of chicken with the nutritious goodness of lentils, all wrapped up in a rich and spicy blend of spices.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 1 cup brown or green lentils, rinsed and drained
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cinnamon
– 1/4 tsp ground cayenne pepper
– Salt and black pepper, to taste
– 1 cup chicken broth
– 1 can (14 oz) diced tomatoes
– Fresh parsley or cilantro, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, smoked paprika, cinnamon, and cayenne pepper; cook 1 minute.
4. Add chicken and cook until browned, about 5-7 minutes.
5. Add lentils, chicken broth, diced tomatoes, salt, and black pepper.
6. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until the lentils are tender.
7. Serve hot, garnished with parsley or cilantro.
Cooking Time: Approximately 1 hour
Lentil and Chicken Meatballs with Tomato Sauce
This hearty recipe combines the flavors of lentils, chicken, and tomato sauce to create a delicious and nutritious dish perfect for a weeknight dinner or special occasion. With a mix of browned meatballs and tangy tomato sauce, this recipe is sure to become a family favorite.
Ingredients:
– 1 cup cooked lentils
– 1 pound ground chicken
– 1/2 cup breadcrumbs
– 1 egg
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine cooked lentils, ground chicken, breadcrumbs, egg, onion, garlic, salt, and pepper. Mix well.
3. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 18-20 minutes or until browned on the outside.
5. While meatballs are cooking, heat tomato sauce in a large skillet over medium-high heat. Add olive oil and simmer for 5 minutes.
6. Serve meatballs in tomato sauce, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Lentil and Chicken Salad with Feta and Mint
A refreshing and flavorful salad perfect for a light lunch or dinner. This Mediterranean-inspired recipe combines the wholesome goodness of lentils, chicken, and mint with the tanginess of feta cheese.
Ingredients:
– 1 cup cooked lentils
– 1 pound cooked chicken breast, diced
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh mint leaves
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked lentils, chicken breast, and feta cheese.
2. Stir in the chopped mint leaves, olive oil, and lemon juice until well combined.
3. Season with salt and pepper to taste.
4. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled or at room temperature.
Cooking Time: 10-15 minutes (depending on preparation time)
Lentil and Chicken Stir-Fry with Vegetables
A flavorful and nutritious stir-fry that combines the protein-rich chicken and lentils with a variety of colorful vegetables, all cooked to perfection in a savory sauce.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups mixed vegetables (bell peppers, carrots, broccoli, snap peas)
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 2 teaspoons soy sauce
– 1 teaspoon honey
– Salt and pepper to taste
Instructions:
1. Cook the lentils according to package instructions. Drain and set aside.
2. In a large skillet or wok, heat the olive oil over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes.
3. Add the mixed vegetables, garlic, soy sauce, and honey to the skillet. Cook for an additional 4-5 minutes, stirring frequently.
4. Stir in the cooked lentils and season with salt and pepper to taste.
5. Serve hot over rice or noodles.
Cooking Time: 20-25 minutes
Lentil and Chicken Chili with Avocado
This recipe combines the comfort of chili with the creaminess of avocado, making it a perfect meal for any time of year. The lentils add a nutritious boost to this flavorful dish.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 1 cup dried green or brown lentils, rinsed and drained
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 cups mixed bell peppers (any color)
– 1 can diced tomatoes (14.5 oz)
– 1 tsp chili powder
– Salt and pepper, to taste
– 1 ripe avocado, diced
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. In a large pot, cook the chicken over medium-high heat until browned, about 5 minutes.
2. Add onion, garlic, and bell peppers; cook until vegetables are tender, about 5-7 minutes.
3. Add lentils, diced tomatoes, chili powder, salt, and pepper. Stir to combine.
4. Simmer for 30-40 minutes or until the lentils are tender.
5. Stir in diced avocado just before serving.
6. Serve hot, garnished with additional avocado slices if desired.
Cooking Time: 45-50 minutes
Lentil and Chicken Burgers with Yogurt Sauce
A flavorful twist on traditional burgers, these lentil and chicken patties are packed with protein and fiber. Serve them on a toasted bun with our creamy yogurt sauce for a satisfying meal.
Ingredients:
– 1 cup cooked lentils
– 1/2 cup boneless, skinless chicken breast, finely chopped
– 1/4 cup breadcrumbs
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 cup plain yogurt
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a bowl, combine lentils, chicken, breadcrumbs, egg, and olive oil. Mix well with your hands until just combined.
3. Divide mixture into 4-6 portions, depending on desired patty size. Shape each portion into a ball and flatten slightly into a patty.
4. Cook patties for 5-7 minutes per side, or until cooked through.
5. Meanwhile, mix yogurt sauce ingredients in a bowl.
6. Serve patties on toasted buns with yogurt sauce, garnished with cilantro if desired.
Cooking Time: 15-20 minutes
Lentil and Chicken Casserole with Cheese
A comforting and flavorful casserole that combines the goodness of lentils, chicken, and cheese. Perfect for a weeknight dinner or a weekend gathering.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 cup chicken broth
– 1/2 cup milk
– 1 tsp dried thyme
– 1/4 tsp salt
– 1/4 tsp black pepper
– 1 cup grated cheddar cheese
– 1/2 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook chicken, garlic, and onion until chicken is cooked through.
3. Add lentils, chicken broth, milk, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until lentils are tender.
4. In a greased 9×13-inch baking dish, arrange half of the lentil mixture. Top with cheese (cheddar and mozzarella). Repeat layers.
5. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Lentil and Chicken Tacos with Lime Crema
This recipe combines the flavors of tender chicken, hearty lentils, and tangy lime crema for a deliciously unique taco experience. Perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into small pieces
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 onion, diced
– 1 red bell pepper, diced
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper, to taste
– 4 corn tortillas
– Lime crema (see below)
– Optional toppings: diced tomatoes, shredded lettuce, sliced avocado, sour cream
Instructions:
1. In a large pot, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
2. In a separate pan, cook chicken over medium-high heat, breaking up with spoon as it cooks, until browned and cooked through, about 5-7 minutes.
3. In the same pan, add olive oil, onion, and red bell pepper. Cook until vegetables are softened, about 3-4 minutes.
4. Add cumin, chili powder, salt, and pepper to the pan and stir to combine.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with chicken, lentils, and desired toppings.
Lime Crema:
– 1/2 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon chopped cilantro
Mix all ingredients together in a bowl. Refrigerate until ready to serve.
Cooking Time: 30-40 minutes
Lentil and Chicken Pilaf with Raisins and Almonds
A flavorful and nutritious pilaf recipe that combines the warmth of lentils, chicken, and spices with the sweetness of raisins and crunch of almonds.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups water or chicken broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 1/4 cup raisins
– 1/4 cup sliced almonds
Instructions:
1. Heat the olive oil in a large saucepan over medium-high heat. Add the chicken and cook until browned, about 5-6 minutes.
2. Add the onion, garlic, cumin, smoked paprika (if using), salt, and pepper. Cook until the onion is translucent, about 3-4 minutes.
3. Add the lentils, water or broth, and raisins. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until the lentils are tender.
4. Stir in the almonds and cook for an additional 2-3 minutes.
Cooking Time: 25-30 minutes
Lentil and Chicken Wrap with Tzatziki
This Mediterranean-inspired wrap combines the flavors of tender chicken, nutritious lentils, and creamy tzatziki sauce, all wrapped up in a warm pita bread.
Ingredients:
– 1 cup cooked lentils
– 1 pound boneless, skinless chicken breast, cooked and diced
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon cumin
– Salt and pepper to taste
– 4 pita breads
– Tzatziki sauce (see below for recipe)
– Lettuce, tomato, cucumber, and feta cheese (optional)
Instructions:
1. In a large bowl, combine cooked lentils, chicken, olive oil, onion, garlic, cumin, salt, and pepper. Mix well.
2. Warm pita breads by wrapping them in foil and heating in the oven for 5 minutes.
3. Assemble wraps by spooning the lentil-chicken mixture onto each pita bread, followed by a dollop of tzatziki sauce.
4. Add lettuce, tomato, cucumber, and feta cheese if desired.
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1 minced garlic clove
– Salt and pepper to taste
Combine all ingredients in a bowl and refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Lentil and Chicken Bake with Sweet Potatoes
This hearty, one-pot dish combines the comforting flavors of lentils, chicken, and sweet potatoes for a satisfying meal that’s perfect for any time of year.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup brown or green lentils, rinsed and drained
– 2 large sweet potatoes, peeled and cubed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high.
3. Add the chicken and cook until browned, about 5 minutes. Remove from pot and set aside.
4. Add the onion and garlic; cook until softened, about 3-4 minutes.
5. Add the lentils, diced tomatoes, thyme, salt, and pepper. Stir to combine.
6. Add the sweet potatoes and chicken back into the pot. Pour in enough water to cover everything by about an inch.
7. Cover the pot with a lid and bake for 35-40 minutes or until the sweet potatoes are tender and the lentils have broken apart.
Cooking Time: 35-40 minutes
Lentil and Chicken Pasta with Pesto
This hearty pasta dish combines the flavors of cooked lentils, chicken, and creamy pesto sauce for a satisfying and healthy meal. Perfect for a quick weeknight dinner or lunch.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 8 oz pasta of your choice (e.g., penne, fusilli)
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup pesto sauce
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook lentils according to package instructions; set aside.
2. Cook pasta al dente, then drain and set aside.
3. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5-6 minutes. Remove from heat and let cool.
4. In the same skillet, add garlic and cook for 1 minute. Stir in pesto sauce; warm through.
5. Combine cooked pasta, lentils, and chicken mixture. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Lentil and Chicken Quesadillas with Salsa
This recipe combines the flavors of tender chicken, nutritious lentils, and crispy tortillas to create a delicious and satisfying meal. Perfect for a quick lunch or dinner.
Ingredients:
– 1 cup cooked lentils
– 1 pound boneless, skinless chicken breast, diced
– 2 tablespoons olive oil
– 1 onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– 4 large tortillas
– Shredded cheese (Cheddar or Monterey Jack)
– Salsa (homemade or store-bought)
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Add olive oil, onion, bell pepper, and garlic; cook until vegetables are tender.
3. Add chicken and cumin; cook until chicken is cooked through.
4. Stir in cooked lentils; season with salt and pepper to taste.
5. Place a tortilla in the skillet; top with the chicken-lentil mixture and shredded cheese.
6. Fold tortilla in half; cook for 2-3 minutes or until cheese is melted and tortilla is crispy.
7. Serve with salsa.
Cooking Time: 20-25 minutes
Lentil and Chicken Risotto with Mushrooms
This hearty risotto combines tender chicken, nutty lentils, and earthy mushrooms in a rich and creamy sauce. Perfect for a comforting weeknight dinner.
Ingredients:
– 1 cup Arborio rice
– 2 cups vegetable broth, warmed
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1 cup brown or green lentils, rinsed and drained
– 2 cups mixed mushrooms (e.g., cremini, shiitake), sliced
– 2 tbsp olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup white wine (optional)
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving
Instructions:
1. Cook the lentils according to package instructions; set aside.
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned; remove from heat.
3. In a separate pot, sauté chopped onion and minced garlic until softened. Add Arborio rice and cook for 1-2 minutes.
4. Gradually add warmed broth, stirring continuously. After 20-25 minutes or until rice is tender, stir in cooked lentils and chicken.
5. Sauté sliced mushrooms with white wine (if using) until they release their liquid and start to brown. Add to risotto; season with salt and pepper.
6. Serve hot, topped with grated Parmesan cheese.
Cooking Time: 40-50 minutes
Lentil and Chicken Shepherd’s Pie
This recipe combines the comfort of traditional shepherd’s pie with the nutritious benefits of lentils, making it a perfect meal for any time of the year.
Ingredients:
– 1 cup cooked lentils
– 1 pound boneless, skinless chicken breast or thighs, cut into small pieces
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen mixed vegetables (such as peas and carrots)
– 1 cup beef broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 2 cups mashed potatoes
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high. Add chicken and cook until browned, about 5 minutes.
3. Add onion, garlic, mixed vegetables, beef broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the liquid has thickened slightly.
4. Stir in cooked lentils.
5. Transfer the mixture to a 9×13 inch baking dish. Top with mashed potatoes.
6. Bake for 20-25 minutes or until the potatoes are golden brown.
Cooking Time: 40-45 minutes
Summary
Get ready to spice up your weeknights with these 20 delicious and hearty lentil and chicken recipes! From classic stews and curries to innovative burgers and tacos, this collection has something for everyone. Try making a Spicy Lentil and Chicken Stew, a Creamy Coconut Lentil and Chicken Curry, or a Garlic Butter Lentil and Chicken Skillet – the possibilities are endless. With a variety of international flavors and easy-to-follow recipes, you’ll be whipping up a tasty meal in no time.
