Serves: 4 person(s)

Preparation Time: 10 mins
Cooking Time: 40 mins

A rich and satisfying casserole.

Ingredients:

1 medium onion, chopped

1 clove garlic, crushed

1/2 cup white wine

2 potatoes, peeled and diced

1 carrot, sliced

300 g mushrooms, sliced

1/2 cup red lentils

1 cup lowfat yogurt

2 Tbsp chopped fresh parsley

857.14 g reduced salt peeled tomatoes, canned

742.86 g skinfree chicken thighs

1 Tbsp cornstarch

Directions:

In a large non-stick saucepan brown the chicken on both sides. Add the onion, garlic and wine and cook for 1-2 minutes.

Add the tomatoes, potato, carrot, mushrooms and lentils and simmer covered for 35 minutes or until chicken is cooked through and lentils are tender.

Combine yogurt, cornstarch and parsley and add to the pan. Reheat without boiling.

Serve with crusty bread.

Variations:

Serving suggestions and garnishes not included in recipe analysis.

Author:

Family Health Network