French Lentils and Chicken Thighs
Photo by Monika Borys on Unsplash
My husband's chicken and lentils last week was off the charts.
It's packed with protein, fiber, and plenty of flavor, and perfect for these cooler days. I love all lentils, but I especially love the "pop" of a french one. (Don't overcook them!)
As always, we made a big batch to have extra for another dinner and a couple of lunches. Any extra lentils you have leftover can also be frozen in single serving sizes for quick and easy last-minute meal prep - warm up a bowl, throw on salads, reheat and top with a couple of soft boiled eggs for a quick and hearty breakfast.
If you're vegetarian or vegan, just leave out the chicken thighs and sub veggie stock for the chicken stock. The lentils will lose a level of flavor and richness without the thighs, but you can still 100% make this recipe without them.
Enjoy! If you try it and like it, tag me on social media here and let me know what you think.
Find the recipe for French Lentils and Chicken Thighs, here.
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