Lentils with Chicken, Shiitake Mushrooms, Walnuts and Feta

When writing my last post about getting enough protein I was reminded how AWESOME lentils are. Packing as many as 40g in one cup they are an affordable source of protein, easy to prepare and loaded with vitamins and nutrients like folate, iron, potassium and manganese. Plus they are super tasty when mixed with veggies and healthy fats. Give this quick and easy recipe a try. It makes up to four servings loaded with protein, fiber and yummy goodness. I added chicken, but if you are vegetarian or looking for a break from meat, skip the chicken and it's still delicious. 

What You'll Need

  • 1 cup dried lentils (I used red lentils but you can also try black) 
  • 2 cups chopped mushrooms (I used shiitake but you could use any mushroom or vegetable like asparagus)
  • 1 tbs olive oil
  • 1 cup cherry tomatoes cut in half
  • Shreddd chicken (I bought a rotisserie chicken from the grocery store the day before and just shredded the meat)
  • 1/4 cup chicken broth (I use organic, low sodium)
  • 1/4 cup walnuts
  • 1/2 cup feta crumbles
  • Optional: handful of currants or chopped olives (I didn't add these but thought they might be tasty next time instead of the walnuts)

What to Do

  • Boil the lentils according to the directions on the package
  • In a skillet heat olive oil over medium/high heat and sauté the mushrooms for ~3-5 minutes until moist 
  • Toss in the tomatoes and heat for ~1 minute
  • Toss in the chicken, lentils and walnuts and stir together
  • Add ~1/4 cup chicken broth, cover and simmer on low heat for a few minutes letting all the ingredients come together
  • Plate the dish and finish by sprinkling feta cheese on top