• 2 tsp olive oil
  • 1 clove of garlic, finely chopped
  • 100 g red lentils
  • 400 ml very low-salt chicken stock
  • 390 g carton of chopped tomatoes
  • 1 tsp mild curry powder
  • 150 g chicken breast fillet, finely chopped
  • 1 onion, finely chopped


  1. 1

    Heat 1 tsp of the oil in a small saucepan then add the onion and garlic and cook, stirring, for 5 mins until soft.

  2. 2

    Stir in the red lentils, chicken stock, tomatoes and curry powder. Cook over a medium-high heat, uncovered, for 10 mins. Reduce the heat to low, and cook with the lid on for a further 20 mins.

  3. 3

    Meanwhile, in a separate pan, heat the remaining oil over a medium heat and add the chicken. Cook for 5-10 mins, until cooked through.

  4. 4

    Leave the lentils to cool slightly then add the cooked chicken and stir through until combined. Serve immediately.

Nutritional Details

Each serving provides
  • Energy 816kj 195kcal 10%
  • Fat 3.5g 5%
  • Saturates 0.5g 3%
  • Sugars 5.4g 6%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 268kj/64kcal

Each serving provides

19.4g carbohydrate 4.7g fibre 19.2g protein

Back to top