Red Lentils with Chicken

Lentils with Chicken, Tomatoes and Spinach
Lentils with Chicken, Tomatoes and Spinach

I’m sort of obsessed with Tasty Bite Madras Lentils.  They’re these pouches of lentils in a creamy red sauce that heat up in about a minute and make a perfect snack or, with leftover rotisserie chicken mixed in, a great lunch or dinner.  It seemed like cooking the chicken IN the lentils was a logical next step.. which led me to try to come up with my own version that I could make from scratch in my slow cooker.

I’m not actually that great at deconstructing existing recipes, but a quick Google search brought me to a couple of sites with copycat versions of the lentils.  I experimented and tweaked a bit.. and added chicken.. and this is what I came up with.


4 pounds chicken breast
2 cups red lentils
10 ounces fresh spinach
1 28 ounce can diced tomatoes
1 28 ounce can crushed tomatoes
2 15 ounce cans red kidney beans
1 onion, chopped
2 tablespoons garlic/ginger paste
2 tablespoon curry powder
4 teaspoon mustard seeds
2 teaspoon ground coriander
2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons sugar
2 teaspoons kosher salt


Put crushed tomatoes in bottom of crockpot, add garlic/ginger paste, spices and onions.  Then add lentils and onions.  Then chicken, spinach, and diced tomatoes.  Cook on high for 3-4 hours or on low for 6-7 hours. Shred chicken and mix back in with everything else and, voila!

For each of 10 servings:  434 calories, 2.8 grams of fat, 43.5 grams of carbs (12 grams of fiber), 53.4 grams of protein.

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