Here is how I derail my South Beach experience. I take a perfectly fine, SB friendly recipe, and I monkey with it. The chicken and lentils recipe that you’ll find on page 284 of Supercharged has no mention of chicken thighs. And it certainly does not include 2/3 of a cup of Israeli couscous. That was all my doing.
I take full responsibility…for every delicious bite of it.
Chicken and Lentils
Adapted from South Beach Supercharged
BAH Note: Regardless of whether you make the SB friendly version of this or my super special version, do yourself a favor and double the recipe from the get go. This is one of those dishes that you enjoy more as leftovers. So make enough to stash some in the freezer for later.
BAH Tip: If you’ve made some of those butter braised onions, substitute them for the chopped onion in the recipe. Omit the olive oil and just begin by heating the onions and herbs in the pot.
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1/4 teaspoon each dried basil and dried oregano
- 1 tablespoon tomato paste
- 1 pound chicken thighs, boneless and skinless
- 1 (15 ounce) can lentils, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 (14.4 ounce) can chicken broth
- 2/3 cup Israeli couscous
Heat the oil in a dutch oven over medium heat. Add the onion, basil, oregano, and a pinch of kosher salt and cook until the onion softens, stirring occasionally. Add the tomato paste and cook for another 3 minutes. Stir in the chicken broth and scrape up any bits from the bottom of the pan.
Add the chicken, lentils, and diced tomatoes. Bring to a boil, cover, reduce the heat and simmer for 15 minutes. Stir in the couscous and cook uncovered for another 10 minutes, stirring occasionally.
Bon Appetit Hon 
My mum never cooked with lentils…and I’m only just starting to discover their true beauty myself, so thanks for the inspiration – this looks like a delicious recipe
It took me a lifetime, and a trip to Scotland, to discover that I like lentils.
Mmm..This dish sounds really delicious. I just bought Israeli couscous for the first time. Now I know what to do with it!
Nancy, I loved those little orbs of pasta in this dish. I hope you will enjoy Chicken and Lentils as much as I do.
i’ve always been a thigh girl anyway. thigh girls are the best!
lentils are something i’m only just getting used to, it’s not my fave but done this way, i could dig it.
Lan, this is a perfect introduction to lentils. Canned lentils make it easy to give them a try. And just so you know, I think the ones I get are organic…if there is such a thing as organic lentils…and Wegman’s carries them (look in the organic section in the middle of the store).
When you’re ready for full on #lentillove, give this recipe a go:
https://bonappetithon.com/2009/09/29/listen-do-you-want-to-know-a-secret/
This looks and sounds like a winner! Bookmarking it!
Kitch, I am biased but believe this is a big winner and it doesn’t require you to slave away in the kitchen.
Hahaha, I love how you just couldn’t leave well enough alone. =) Your version looks fantastic though, and what a mouth-watering picture!
Jenna, I am plagued by having to break the rules. In some cases, the results are delicious.
Yummy dish and I bet it tastes even better the next day. I always looking for more ways to get some healthy lentils into dishes. Thanks for sharing.
Bam, this dish definitely holds up well as leftovers and maybe even tastes better after a rest in the fridge overnight. Using canned lentils makes it super easy to incorporate them into the meal.
LENTILSSSSSSSSSS!!!! Bookmarked.
This looks fabulous, Wendi! Definitely the kind of perfect warm, comfort food meal I love as the weather grows colder. Mmm.
Tracy, best of all this dish doesn’t take hours and hours of braising. It’s quick comfort!
Ooh, this looks good! I have a habit of messing with otherwise healthy recipes, too. Your additions were much better than mine. I tend to add butter and heavy cream. 🙂
Jen, you’re a cook after my own butter and cream loving heart.