Chicken Lentil Rice Mush

Healthy and high on protein. First version: I made it with regular brown lentils. I also added the whole jar of chicken stock in stead of watering it down to get “500ml” of stock. It tasted great too! A spicy chicken rice soup. Second version: Only added half a lemon juice to the chicken. Didn’t taste super strong so now 1 whole lemon. Add some salt in the end before leaving it simmer for some extra taste, I forgot.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Make rice

Step 2

Slice the chicken in small chunks. In a bowl add 2 spoons of flour, 1 spoon of vegetable oil and mix it together. In a pan on medium high heat sear all the chicken golden brown in 3 to 4 minutes then add the lemon juice, salt & pepper. After the lemon juice is gone take out the chicken and put it to the side.

Step 3

Remove excess oil or add more oil to pan if needed. Over medium heat add chopped onions, garlic, smoked paprika, and cumin. Stir fry for 3 to 5 minutes or until onions become transparant but not browned.

Step 4

Wash the lentils & chop the Cherry tomatoes in half

Step 5

Then add lentils, chicken stock, chilli flakes, chicken pieces, Cherry tomatoes & salt. And leave to simmer for around 15 minutes, stir frequently. Serve with rice and a optional topping of lemon juice or parsley to taste.