• 200 g (7 oz) puy lentils
  • 3 tablespoons olive oil
  • 6 chicken thighs, skinned, boned, cut into cubes
  • 1 red onion, halved, sliced
  • 1 tablespoon chopped rosemary leaves
  • ¼ teaspoon smoked paprika (pimenton)
  • 250 g (8 oz) cherry tomatoes, halved
  • 2 tablespoons balsamic vinegar, plus a little extra
  • 125 g (4 oz) baby spinach leaves, rinsed, drained
  • salt and pepper

Add the lentils to a saucepan of boiling water and simmer for 15–20 minutes until just tender. Meanwhile, heat 1 tablespoon of the oil in a large frying pan, add the chicken and onion and fry for 10 minutes, stirring until the chicken is browned.

Stir in the rosemary and paprika and cook for 1 minute, then mix in the tomatoes and seasoning and cook for 3–4 minutes, stirring until the tomatoes are just beginning to soften.

Drain the lentils into a sieve, add the remaining oil, vinegar and seasoning to the base of the dry pan and mix together. Return the lentils to the pan and mix in the spinach. Cook for 1 minute, stirring until the spinach is just beginning to wilt.

Spoon the lentil and spinach mixture on to serving plates and top with the chicken mix. Drizzle with a little extra balsamic vinegar, if liked. Serve immediately.

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