It may not be the most presentable dish in terms of serving, but it is healthy, satisfying, budget-friendly and homely. After all, lentils are a storehouse of useful substances, and in the fall our body especially needs support.
Take the spices you like.
I have the following composition:
1/2 tsp salt
1/2 tsp smoked paprika
1/8 tsp nutmeg
1/4 tsp coriander
1/2 tsp black pepper
1/2 tsp garlic powder
RUB this spice mixture over the chicken fillet and refrigerate for 1 hour.You can take any parts of the broiler chicken you like. For example,
drumsticks, or chicken breast. I took the thigh fillet.
Cut the onion and carrot into small cubes.
Peel the eggplant and cut it into small cubes.
Heat the oil in a cast-iron skillet. Quickly fry the chicken pieces on both sides. You do not need to bring it to readiness, you just need a ruddy crust. Remove the chicken from the pan to a plate and set aside for now
In the same pan, fry the onions and carrots As soon as they start to fry, add the eggplant and fry all together for about 5-8 minutes. Add the dried lentils to the vegetables and stir.I have a variety of lentils - marble. It tastes like green, only smaller. So if you do not find a marble one, feel free to cook from ordinary green lentils.
Dilute the tomato paste in water, pour it into the pan, add salt and sugar (remember that the chicken was also marinated with salt, do not overdo it)
Return the fried chicken pieces to the pan. Bring to the boil, turn down the heat and cook over medium heat for about 45 minutes, until the lentils are soft and all the liquid is absorbed. If necessary, add water.