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Chicken, Lentil & Vegetable Casserole

 Chicken, Lentil & Vegetable Casserole

A healthy and tasty casserole which is a great way to use up any Sunday roast leftovers. This dish is all about crisp, vibrant flavours, bringing a refreshing lightness to the dark and wintery evenings.

Serves: 4 Preparation time: 15 minutes Cooking time: 40 minutes Equipment: 2.3l round glass casserole 

Ingredients:

75g pack diced pancetta

1 onion, chopped

1 clove garlic, crushed

2 medium leeks, trimmed, washed and sliced

75g french beans, halved

75g chantanay carrots, halved lengthways

200g puy lentils, rinsed

600ml really hot chicken stock

175g cooked chicken, in strips

100g frozen soya beans

2 tbsp chopped fresh thyme

Grated rind and juice of 1 lemon

Black pepper to taste 

Method:

Preheat the oven to Gas 4, 180 C.

Fry the pancetta in a pan without oil until lightly browned, add the onion and garlic and cook 1-2 minutes until softened. Add the leeks, beans, carrots and lentils and cook 1-2 minutes; place into the Pyrex Essentials 2.3l round glass casserole with boiling stock. Cook in a preheated oven with the lid on for 25 minutes.

Add the chicken, soya beans, thyme, lemon and pepper and stir well. Replace the lid and cook for a further 15 minutes to heat through.

Check the seasonings and serve. 

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