minute recipe

Use leftover roast chicken in this speedy lentil recipe for two people. With fresh herbs, ground spices and a good zing of lemon juice, this Turkish-inspired recipe makes a perfect midweek meal.

Turkish lentils with chicken and carrots

coriander seeds

Oil,

onion, finely chopped

carrots, roughly chopped

garlic cloves, crushed

½ tsp chilli flakes

puy lentils

tomato purée

chicken stock

leftover chicken, shredded

kale

fresh mint, chopped

fresh parsley, chopped

lemon, juiced

Greek yogurt, to serve

Aleppo chilli flakes, optional, to serve

Heat a large deep saucepan, add the coriander seeds and toast for a few minutes until fragrant. Roughly grind in a pestle and mortar. In the same pan, heat a glug of oil and add the ground coriander, onion and carrots, then fry for 5 minutes. Add the garlic cloves and chilli flakes. Gently cook for 2-3 minutes, then add the puy lentils. Cook, stirring, for another minute, then add the tomato purée and chicken stock. Simmer for 30-35 minutes until the lentils are tender.

Stir in the chicken, kale and the mint and parsley. You may need to add a splash of water to loosen the mixture. Taste and season, add the lemon juice and simmer for 5-10 minutes until the lentils are fully cooked and the kale has wilted. Serve with Greek yogurt and, if you like, aleppo chilli flakes.

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