Chicken & lentil stew with gremolata

Spruce up a light tomato-based casserole with a generous sprinkling of parsley, lemon and garlic, also known as ‘gremolata’

  • Prep:10 mins
    Cook:55 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 337
  • fat 15g
  • saturates 3g
  • carbs 20g
  • sugars 7g
  • fibre 4g
  • protein 32g
  • salt 1.2g


  • 2 tbsp olive oil
  • 8 chicken drumsticks, skin left on
  • 2 onions, very finely chopped
  • 6 tbsp red lentils
  • 400g can chopped tomatoes
  • 1 chicken stock cube, crumbled
  • crusty bread, to serve
  • zest 1 lemon
  • 1 garlic clove, finely chopped
  • small handful parsley, finely chopped


  1. Heat half the oil in a large flameproof casserole dish, brown the drumsticks on all sides, then transfer to a plate.

  2. Add the onions and remaining oil to the pan, and cook for 5 mins or so until soft. Add the lentils, tomatoes, 1 can of water and the stock cube. Return the drumsticks to the pan. Bring to the boil, then turn down the heat, put on a lid and simmer for 30 mins or until tender. Keep an eye on the stew and add a little water if it is drying out. Remove the lid and cook for another 10 mins, or until the sauce has thickened, then season.

  3. Meanwhile, make the gremolata. Mix the lemon zest, garlic and parsley together. Sprinkle over the cooked stew and serve with a chunk of crusty bread.

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