• 2 cups lentils
  • 2 cloves garlic, crushed
  • 1 bay leaf
  • 2 teaspoons oregano
  • 1 teaspoon dill weed
  • 1 3-lb chicken, cut up into pieces
  • OR
  • 1-½ lb. chicken breasts
  • ½ cup freshly grated Parmesan or Romano cheese
  • 4 tablespoons fresh lemon juice
  • 2 cups plain yogurt


Soak the lentils overnight in 8 cups of water, then place the lentils and water, with the garlic, bay leaf, oregano and dill weed, in a covered pot and simmer for one hour, until the lentils are tender. Season to taste with salt, and add the lemon juice.

In the mean time, salt and pepper the chicken pieces, and brown them quickly in olive oil in a very hot skillet. Preheat the oven to 350∞F. Place the chicken pieces in the bottom of a casserole dish, pour the lentil mixture over them, top with the grated cheese, and bake for about 1-1/4 hours. You may need to add water during the baking. Top with yogurt before serving. Serve with crunchy french bread, spinach salad, and a hearty red wine.

Chicken, Healthy, Low Cholesterol, Low Fat, Low Saturated Fat
MacGourmet downloadChicken and Lentils, Middle Eastern Style. To import, drag image to your MacGourmet recipe box.