Chicken and Lentil One-Pot Stew
A dinner for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 789 kcal, 79g protein, 94g carbs, 12g fat and 24g fibre per serving (approximate)
- About 35 minutes, preparation and cooking
- Estimated cost £2.63–£4.10 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- 225g chicken thighs
- 100g green lentils
- 1 standard tin of tomatoes
- 1 onion
- 3 garlic cloves
- 2 tsp paprika
- 3 generous handfuls baby spinach (about 100g)
Method
- Peel and chop onion and garlic into even pieces.
- Heat a large non-stick pan over medium heat and brown the chicken thighs with onion and garlic for 5-7 minutes.
- Stir in paprika, then add green lentils, tomatoes and baby spinach with enough water to cover and simmer gently until tender and thickened.
- Taste, season and portion for serving.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
No regulated allergen is listed for the usual UK form of these ingredients. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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