Chicken, lentils and vegetable stew

This was a ‘it’s in the cupboard’ recipe. It’s cheap and makes enough for 6 serves.

Ingredients

5 chicken wings
2 sticks of celery diced
2 carrots peeled and diced
1-2 onions peeled and diced
several cloves of garlic peeled and finely chopped
tin of tomatoes, crushed if not already
a cup of red lentils, washed and picked over if necessary
water or stock of some sort
ghee (or oil for frying)
some sweet paprika (I used 1 teasp)
some roasted and ground cumin (I used 1 teasp)
some chilli powder (I grind mine and it’s superhot, so I didn’t use much)
salt and pepper to taste.

Method

Fry onions until softening, add celery, carrots and then after a few minutes the garlic. Keep stirring. Low enough heat that nothing burns, especially the garlic. Add the paprika, cumin and chilli powder to taste. Next the tomatoes, perhaps two cups of water and the lentils. Stir thoroughly to make sure the lentils aren’t clumped together, bring to the boil and simmer, covered. I’d say quite a strong simmer, but less than brisk. Stir from time to time and add more water as may be necessary. I wanted something thicker than a dahl, which is why I started with only 2 cups of water. I added a bit more water at some point.

Cook all this for a couple of hours. Then debone the chicken and return to the pot.

Leave for a day.

Good with rice, with mash, stirred into pasta. Obviously one could vary this to make it more Indian-like or more European….I would be curious to see what happens if you use green lentils or chickpeas, if it comes to that.

If you want this meatier – it is a small amount of chicken, 5 wings, you can add more chicken. Maybe later in the cooking process, since wings appreciate long cooking the most.

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