by Chef Jack
All the elements of the recipes included come together beautifully for an elegant dinner!
Ingredients
2 cups chicken broth
1 cup water
1 cup Beluga lentils
½ cup red onion, diced
½ cup celery, diced
½ teaspoon fresh cracked black pepper
1 teaspoon ground cumin
½ teaspoon fresh minced thyme
1 bay leaf
2 HMR Savory Chicken Entrees
1 tablespoon fresh minced cilantro (garnish)
1 tablespoon fresh minced parsley (garnish)
1 green onion, minced (optional garnish)
Instructions
- Prepare Savory Creamed Carrots and Sweet Red Pepper Sauce and set aside (see recipes below).
- Place chicken broth and water in a large heavy-bottom saucepan with lid. Add lentils, onion, celery, pepper, cumin, thyme and bay leaf to the water. Cover and bring to a boil. Cook for 15 to 20 minutes or until lentils are tender. Keep testing for doneness so they do not overcook. When tender, quickly drain excess liquid and remove bay leaf and any obvious cumin seeds.
- Open the HMR Savory Chicken entrees and carefully remove chicken pieces, cut in half and set aside or combine with Savory Creamed Carrots. Transfer remaining rice from entrees to hot cooked lentils and stir to incorporate with the lentil mixture. Reserve and hold warm until ready to serve.
- To serve, form a mound of lentil pilaf in the center of a dinner plate. Top with a layer of Savory Creamed Carrots and chicken pieces from entrees. Pour Sweet Red Pepper Sauce artfully around the plate for a colorful garnish and sprinkle with cilantro, parsley and optional minced green onions. Or, you can place layers into a glass baking dish and serve as a casserole.
Savory Creamed Carrots
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2 large carrots, peeled and coarse chopped
2 small medium parsnips, peeled and cut into ¼ inch rounds
2 cloves garlic, minced
2 cups chicken broth
1 tablespoon non-fat sour cream
Pinch of salt
Fresh Pepper to taste
- Place chopped carrots, parsnips, and garlic into a saucepan. Pour in chicken broth and add only enough water needed to cover vegetables and bring to a low boil. Reduce to simmer and cook for about 20 minutes or until carrots and parsnips are very tender.
- Drain and reserve the liquid.
- Transfer cooked vegetables to a food processor. Pulse in food processor to “whip” into creamy consistency of mashed potatoes. Add remaining liquid and non-fat sour cream. Adjust seasoning with a pinch of salt and fresh pepper to taste.
Sweet Red Pepper Sauce
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3 cloves garlic, minced
2 shallots, peeled and diced
2 red bell peppers, seeded and diced
1 ½ cups chicken broth
1 teaspoon balsamic vinegar
¼ teaspoon black pepper
1 tablespoon nonfat yogurt
4 packets of Splenda
Salt to taste
- Spray a saucepan with nonstick cooking spray. Add garlic, shallots, and red bell pepper. Stir and “sauté” until peppers begin to soften. Add chicken broth, balsamic vinegar and fresh ground black pepper. Cover and bring to a low boil. Cook for 5 minutes, lower heat and allow to simmer for about 15 to 25 minutes or until peppers are very soft.
- Remove from heat and transfer red pepper mixture to a blender and puree. Add yogurt, Splenda and salt. Pulse to form a smooth sauce. Reserve warm until ready to serve.
- Sauce can be refrigerated and reserved for later as well.
Nutrition Information
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# of Cups: 19.6
Calories per Cup: 96
Vegetable Servings: 8
Fruit Servings: 0
Healthy Solutions® diet recipe? Yes
Vegetarian? No
Prep Time: 30 minutes
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Source: Chef Jack
Tags: Chef Jack, HMR Entree, main dish
