Kids not eating those bananas fast enough or maybe like me you bought a bunch thinking you’d make 2 banana puddings for Thanksgiving and was too tired to make it to the second one, lol. Well it gave me the opportunity to make this recipe […]
Month: December 2016
Are you getting enough water? Are 8 glasses of water really necessary? Don’t really care to drink a flavorless beverage? Are you getting headaches, catching craps or maybe your urine doesn’t smell or look so good? If you have asked yourself or someone you know […]
I love when I find new recipes to put my own spin on; after all cooking is about trying different things which at times are an epic fail and others the best thing you’ve ever made. I apologize their is no picture of the dish, I simply got excited and dove right in before I knew it and since I’ve only ever had lentils when eating mixed beans till this dish which I am told it is an Ethiopian staple; the anticipation was killing me. The recipe was a pleasant find and I shall be making it again, hopefully remembering to get a picture to add. Now I must admit the first try on this dish was a no go as I learned all lentils are not equal so as the original recipe called for red lentils please do not try them in this particular method or you will be stuck with an epic fail. This method however will take one prep step. You will need to quick soak your lentils by placing them in a pot with enough water to cover them about an inch and a half above. Then boil for no more than 5 minutes, turn off and cover for 1 hour before cooking. Note that its ok if you need them to sit for several hours before cooking just be sure to drain the water. Remember the biscuits are what makes this a potpie however you can choose to replace them with a side of rice.
- 1 Tbsp Olive oil
- 1 Tbsp butter (optional)
- 1 large onion (sweet, Vidalia or yellow onion)
- 2 cups Green Lentils or Yellow lentils
- 1 can (796 ml) Diced tomatoes
- 1 tsp Cumin seasoning
- 1 tsp Hungarian paprika
- 1 1/2 Tbsp Chicken Bouillon granules
- Salt, pepper – to taste
- 3 sprigs Thyme
- 1 can Coconut milk (need at least 250 – 300 ml)
- 2 cups water
- Cooked Chicken cut up (about 1 full boneless breast or 1, 6-9 oz. bag)*
- Miss B Frozen Biscuits (you will need at least 5-6 as that is how many this meal will feed)
You can do these steps all in a crock pot if it has the different settings like a Ninja which is what I’m using. If not do steps 1-3 in a skillet. * I tend to make up chicken and freeze it for dishes I know I’ll make at a later date which will need it.
- Heat oil
- While oil is heating dice the onions.
- Cook the onion on medium high heat adding the butter while cooking for 5-8 minutes or until softened and lightly brown.
- Add the lentils and tomatoes, be sure to stir in. At this point your crock should be on the slow-cooker setting.
- Add leaves from thyme sprigs, all your seasonings and stir well.
- Pour coconut milk in and water into crock (may need to blend in can with fork to break up).
- Add your meat, cover with lid and set time for 4 hours.
I have a Ninja so if you do you can switch the setting to oven and complete the last step or as most people probably do not have this model you can 20-30 minutes before the timer goes off place your biscuits in the oven to cook then place on top of lentils for last 5-15 minutes before timer goes off.
I hope you enjoy this dish as much as I did!
Original recipe found @Imagelicious (Vegan option)