Lentils, chicken and vegetable hotpot

Lentils, chicken and vegetable hotpot

Ingredients

┬Ż cup green lentils
1 tbsp olive oil
1 carrot, diced finely
2 celery stems sliced finely
1 onion, diced
1 cup corn kernels
4 chicken drumsticks, skin removed

Tips

Add some cooked pasta (wholemeal) or rice (brown) to the dish.
Simmer for longer to reduce liquid and enhance flavour.
Freeze in ice cubes. This hotpot can be frozen with vegetables.
Freezes for 3 months.

Instructions

Rinse lentils.
A traditional method of preparing lentils is to soak in water for 6 hours or over night.
A quicker method is boiling in water for 45 minutes or until soft. Set aside.
Pour olive oil into stock pot add carrot, celery, onion and corn and cook stirring until onion softens.
Add chicken drumsticks and enough water to cover chicken and bring to the boil.
Simmer for 40 minutes until chicken cooked and liquid reduced.
Remove drumsticks. Shred or chop chicken flesh from drumstick removing any gristle and bones.
Skim off any fat or froth from the cooking water surface then add drained cooked lentils to stock pot.
Return chicken to pot and bring to the boil.
Using a slotted spoon dish up 2 desserts spoonfuls for a baby meal.

Serve

Serves 4 adults as soup.

Nutritional Info

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