Slow-Cooker Curried Lentils With Chicken and Potatoes
Ingredients
1 1/2 cups red lentils or yellow split peas
1 1/2 pounds russet potatoes (about 2), peeled and cut into 1-inch pieces
1 medium onion, chopped
2 cloves garlic, chopped
2 teaspoons curry powder
1 teaspoon chopped fresh ginger
kosher salt and black pepper
4 cups low-sodium chicken broth
6 boneless, skinless chicken thighs (about 1 3/4 pounds total)
2 tablespoons fresh lime juice, plus lime wedges for serving
3/4 cup plain yogurt
1/4 cup fresh cilantro leaves, torn
naan bread, toasted, for serving
Directions
In a 4- to 6-quart slow cooker, combine the lentils, potatoes, onion, garlic, curry powder, ginger, 1¼ teaspoons salt, and ¼ teaspoon pepper. Add the broth and chicken and turn to coat.
Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 6 hours (this will shorten total recipe time).
Fifteen minutes before serving, transfer the chicken to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker. Add the lime juice and stir to combine, adding more water if necessary to reach the desired consistency. Serve topped with the yogurt and cilantro, with the naan and lime wedges on the side.
Balsamic-Glazed Pork With Lentils
Ingredients
1 cup green lentils, rinsed
kosher salt and black pepper
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
3 tablespoons olive oil
1 1 1/4-pound pork tenderloin
1 red apple, cut into 1⁄2-inch pieces
1 celery stalk, thinly sliced
1/4 cup fresh flat-leaf parsley leaves
2 tablespoons fresh lemon juice
Directions
Heat oven to 400° F. Bring 4 cups water to a boil.
Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 30 minutes. Drain and rinse under cold water to cool.
Meanwhile, in a small bowl, combine the balsamic vinegar and brown sugar.
Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the pork with ¼ teaspoon each salt and pepper. Cook, turning occasionally, until browned, 6 to 8 minutes.
Transfer the pork to oven. Roast until cooked through, 10 to 12 minutes, basting with the glaze twice during the last 5 minutes. Let rest before slicing.
In a medium bowl, toss cooked lentils with the apple, celery, parsley, lemon juice, remaining 2 tablespoons oil, and ¼ teaspoon each salt and pepper. Serve with the pork and any pan drippings.
Salmon With Warm Lentil Salad
Ingredients
1 cup green lentils, rinsed
kosher salt and black pepper
2 tablespoons plus 1 teaspoon olive oil
1 1/4 pounds skinless salmon fillet, cut into 4 pieces
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
1/4 red onion, chopped
1/2 cup chopped fresh flat-leaf parsley
1 bunch arugula, torn (about 4 cups)
1 lemon, cut into wedges
Directions
Bring 4 cups water to a boil. Add the lentils and 1 teaspoon salt and simmer, stirring occasionally, until tender, 20 to 25 minutes. Drain.
Meanwhile, heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.
Season the salmon with ¼ teaspoon each salt and pepper and cook until opaque throughout, 4 to 5 minutes per side.
In a large bowl, combine the vinegar, mustard, onion, parsley, remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper.
Add the lentils and arugula to the vinaigrette and toss to combine. Serve with the salmon and lemon wedges.