Asian Lentils with Potatoes and Chicken

Preparation info
  • Makes:

    4 to 6

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

The Asian touches of rice vinegar, soy sauce, chili paste, and water chestnuts transform a plebeian combination of lentils and potatoes into an intriguing mix. When you’re bored with chicken, use turkey or leftover pork or ham instead.

This dish is filling; at most I would serve it with a green salad on the side.


  • 1 small onion
  • 4 medium-size boiling potatoes
  • 1 to 2 tablespoons


  1. Mince the onion. Peel the potatoes and cut them into ¾-inch cubes.
  2. Heat the oil in a large saucepan over medium heat. Add the onion and sauté until it begins to get tender, 2 to 3 minutes.
  3. Add the broth, lentils, and potatoes. Bring the liquid to a boil, then reduce the heat to low and simmer covered until the lentils are tender, about 45 minutes.