Warm Green Lentils with Smoked Chicken Breast
Over a year ago
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Ingredients
- 1 pack Rannoch Smokery Smoked Chicken Breasts
- 1 Bay leaf
- 2tbsp Olive oil
- Juice ½ Lemon
- 80g Sunblush tomatoes. drained
- ½ tbsp each Chopped flat parsley. basil and chives
- salt and pepper
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Description
Low in fat and packed full of nutritious goodies, this recipe is a simple but impressive supper or lunch dish.
Method
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1
Place the lentils in a pan with the bay leaf and a tsp salt. Cover with water and simmer for 20 mins. Drain, discard the bay leaf and tip into a bowl. Add the olive oil, lemon juice, tomatoes and herbs to the lentils and combine all toghether. Adjust the seasoning.
Whilst the lentils are cooking place the chicked on an oven proof plate and cover with foil. Place in a 180C oven for 12-15 mins to heat through.
Place a spoonful of lentils onto each of 2 warmed plates. Slice the smoked chicken and place on top of the lentils.
Serve with a dizzle of oil or some balsamic reduction.
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