Red lentils simmer in a tomato and coconut broth until they soften enough to thicken it. This recipe for chicken and lentils in one pot starts by browning pieces of boneless chicken thigh, then brings them back to finish cooking with the lentils. Garam masala, turmeric, cinnamon, and cumin give the broth warmth. Swiss chard goes in just before serving, once the chicken and lentils are tender.

Why You’ll Love This Recipe Chicken and Lentils in One Pot

Full-fat coconut milk gives the stew body, while tomato paste and crushed tomatoes bring acidity and depth. The chicken browns first in the same pot where the onion, garlic, and ginger will cook, so the flavorful bits left behind become part of the broth. Boneless thighs are easy to portion into bowls, and red lentils soften during a short simmer. A handful of Swiss chard adds a slightly bitter note that balances the rich broth.

Kitchen Tools You’ll Need

• Cutting board and knife
• Measuring cups and spoons
• Grater
• Large braiser or Dutch oven with a lid
• Plate
• Tongs
• Cooking spoon

Ingredients

• 1½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces
• 1½ teaspoons kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, grated
• 1 tablespoon grated peeled fresh ginger
• 2 tablespoons tomato paste
• 1½ teaspoons garam masala
• 2 teaspoons turmeric
• 1 teaspoon cinnamon
• 2 teaspoons cumin
• 2 cups chicken or vegetable stock
• 1 (14-ounce) can crushed tomatoes, drained
• 1 (13.5-ounce) can full-fat coconut milk, shaken
• 1½ cups dry red lentils
• 2 cups roughly chopped Swiss chard
• Plain Greek yogurt, for serving
• Fresh mint leaves, for serving
• Warm naan, optional, for serving

How to Make Chicken and Lentils in One Pot

Step 1. Cut the boneless chicken thighs into pieces about 2 inches across and season them all over with 1 teaspoon of the kosher salt. Aim for pieces of a similar size so they finish cooking at roughly the same time. Well-chilled thighs are firmer and easier to cut. Set aside the remaining ½ teaspoon of salt for the chard.

Step 2. Warm the olive oil in a large braiser or Dutch oven over medium-high heat. When the oil shimmers, add the chicken and leave it in contact with the hot pan so it can brown. Cook for 4 to 5 minutes on each side, then lift the pieces onto a plate. The chicken will finish cooking later in the stew.

Step 3. Cook the onion in the same pot, stirring occasionally, for about 5 minutes, until it softens and turns translucent. Add the grated garlic and ginger and stir for about 1 minute, until fragrant. Mix in the tomato paste, garam masala, turmeric, cinnamon, cumin, stock, drained crushed tomatoes, and shaken coconut milk. Stir until the tomato paste is dispersed and the spices are evenly mixed throughout the broth.

Step 4. Add the dry red lentils and return the browned chicken to the pot. Pour in any juices that collected on the plate. Stir to bring the lentils into the liquid so they can absorb it as they cook.

Step 5. Bring the mixture to a boil over high heat. Once bubbles rise across the surface, turn the heat down to low. Let the boil settle into a gentle simmer. Cover the pot for the next step.

Step 6. Simmer until the chicken is cooked through and the red lentils are tender. Start checking the lentils at 15 minutes. They may need closer to 20 minutes, depending on their age. Stir in the Swiss chard and the remaining ½ teaspoon of salt, then cook uncovered for about 5 minutes, until the greens wilt.

Serving Suggestions

Divide the stew among four bowls, giving each serving some chicken, lentils, and greens. A dollop of plain Greek yogurt adds a cool, tangy finish against the warm spices. If you like, scatter fresh mint leaves over the top just before serving. The mint gives the bowl a fresh aroma and pairs well with the ginger in the broth. Warm naan is optional and comes in handy for scooping up the thicker lentils left at the bottom of the bowl. For a dinner served straight from the pot, put the yogurt, mint, and naan on the table so everyone can add what they like.

Pro Tips for Best Results

• Shake the can of coconut milk before opening it so the separated cream and liquid pour together.
• Use the onion’s appearance as your cue to add the garlic and ginger. It should be soft and translucent.
• Taste a lentil when checking for doneness. It should be soft all the way through.

Common Mistakes to Avoid

1. Crowding the chicken while browning. When the pieces are pressed together, moisture collects and the surface browns less readily. Use a wide braiser or Dutch oven so the pieces have room.
2. Leaving the chicken in the pot while starting the broth. The chicken already has a browned exterior. Set it aside after searing so you can cook the onion directly against the bottom of the pot.
3. Adding the garlic and ginger at the same time as the onion. The grated aromatics cook faster than the chopped onion. Let the onion soften first, then give the garlic and ginger their shorter turn in the pot.
4. Leaving the pot at a hard boil. A rolling boil can reduce the broth quickly while the lentils still need liquid. Once the mixture boils, lower the heat and cover the pot.
5. Stopping the simmer by the clock alone. Older lentils can take longer to soften. Check their texture at 15 minutes and continue simmering if the centers are still firm.
6. Adding the chard before the lentils are tender. The greens only need a few minutes to wilt. Stir them in at the end so their texture stays distinct in the stew.

Variations & Substitutions

Use either chicken or vegetable stock for the broth. Kale or collard greens can stand in for Swiss chard. Check the leaves for tenderness before serving, since their texture can differ from chard.

Storage & Reheating

Refrigerate leftovers for 3 to 4 days. The stew can be frozen, though the lentils and greens can lose some of their texture after reheating. Refrigeration is the better choice when you plan to finish the leftovers within a few days.

Nutrition Information

Frequently Asked Questions

Can I make this recipe ahead of time?

Yes. Cook the stew through the chard step, then refrigerate it. Keep the yogurt, mint, and naan for serving so the yogurt stays cool and the mint keeps its fresh flavor.

How long does it last in the fridge?

The cooked chicken and lentil stew keeps for 3 to 4 days in the refrigerator.

Can I freeze this recipe?

Yes. The texture can change after reheating, especially in the softened lentils and wilted greens. If you plan to eat the stew within a few days, refrigerate it and warm individual portions as needed.

What can I substitute for one ingredient?

You can replace the Swiss chard with kale or collard greens. Add the chopped greens near the end, as you would the chard, and check that the leaves have softened before serving.

Why didn’t my recipe turn out as expected?

If the lentils were firm, give them more time at a gentle simmer and check again before stirring in the chard. If the chicken stayed pale, check that the oil was hot enough to shimmer and that the pieces had room to brown.

Final Thoughts

Most of the hands-on work happens at the beginning, when you cut and brown the chicken and cook the onion, garlic, and ginger. Once the lentils go in, the covered simmer does the rest. The lentils soften into the tomato and coconut broth, and the pieces of chicken stay substantial enough to eat with a spoon. Adding Swiss chard at the end gives the stew a little bitterness and keeps the greens recognizable in the bowl. Serve it on its own or set out yogurt, mint, and warm naan for anyone who wants them.

Easy Chicken and Lentils in One Pot

Summary Tender chicken thighs and red lentils simmer in a creamy tomato and coconut broth with ginger, warm spices, and Swiss chard. Servings 4

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Equipment

• Cutting board
• Chef’s Knife
• Measuring cups and spoons
• Grater
• Large braiser or Dutch oven with a lid
• Plate
• Tongs
• Cooking spoon

Ingredients

  

• Ingredients
• 1 1/2 pounds boneless skinless chicken thighs, cut into 2-inch pieces
• 1 1/2 teaspoons kosher salt divided
• 2 tablespoons extra-virgin olive oil
• 1 small onion finely chopped
• 2 garlic cloves grated
• 1 tablespoon peeled fresh ginger grated
• 2 tablespoons tomato paste
• 1 1/2 teaspoons garam masala
• 2 teaspoons ground turmeric
• 1 teaspoon ground cinnamon
• 2 teaspoons ground cumin
• 2 cups chicken or vegetable stock
• 1 14-ounce can crushed tomatoes, drained
• 1 13.5-ounce can full-fat coconut milk, shaken
• 1 1/2 cups dry red lentils
• 2 cups Swiss chard roughly chopped
• Plain Greek yogurt for serving
• Fresh mint leaves for serving
• Warm naan optional, for serving

Instructions

 

• Instructions
• Season the chicken pieces with 1 teaspoon of the kosher salt.
• Heat the olive oil in a large braiser or Dutch oven over medium-high heat. Brown the chicken for 4 to 5 minutes per side, then transfer it to a plate.
• Cook the onion in the same pot for about 5 minutes, until softened. Add the garlic and ginger and stir for 1 minute. Stir in the tomato paste, garam masala, turmeric, cinnamon, cumin, stock, crushed tomatoes, and coconut milk.
• Add the dry red lentils. Return the chicken and any juices from the plate to the pot.
• Bring to a boil over high heat. Reduce the heat to low, cover, and simmer gently.
• Start checking after 15 minutes. Continue simmering until the lentils are tender and the chicken is cooked through. Stir in the Swiss chard and remaining 1/2 teaspoon salt. Cook uncovered for about 5 minutes, until the chard wilts. Serve with yogurt, mint, and warm naan if desired.

Notes

Start checking the red lentils after 15 minutes. If they’re still firm, keep simmering gently until tender. Kale or collard greens can replace the Swiss chard. Refrigerate leftovers for up to 4 days.