Asian Lentils with Potatoes and Chicken

Name: Asian Lentils with Potatoes and Chicken
Yield: Makes: 4 to 6 servings
Ingredients: 1 bunch scallions (green onions); 1 can (4 ounces) sliced water chestnuts; 1 tablespoon rice vinegar; 1 tablespoon soy sauce; 1 cup fresh cilantro or parsley leaves; 1 pound boneless, skinless chicken breasts or turkey fillets; 1 to 2 tablespoons Oriental sesame or vegetable oil; 1 cup brown lentils; 6 cups chicken broth or water; 1 small onion; 1½ teaspoons chili paste, or to taste; Salt; 4 medium-size boiling potatoes

Preparation info

Makes:
4 to 6
servings

Difficulty
Easy

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.

Ingredients

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

Dinner
Spicy

Method

Mince the onion. Peel the potatoes and cut them into ¾-inch cubes.
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.
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.