Dinner

Schmaltzy Lentils with Chicken, Olives & Lemon Recipe

ByBen Miller January 26, 2026January 26, 2026

Introduction

This schmaltzy lentils dish with chicken, olives, and lemon is a comforting and flavorful meal perfect for any night of the week. Tender chicken breasts are cooked alongside spiced lentils and kale, enhanced by bright lemon and salty olives for a delightful combination.

The image shows a light gray pan filled with three golden-brown cooked chicken breasts placed on top of a bed of dark green kale mixed with brown lentils and thin slices of cooked yellow onion. The chicken breasts have a slight crispy texture with green herb garnish sprinkled on top. In the background, there is a single white plate holding a portion of the same dish with sliced chicken breasts showing their white, juicy inside on a bed of kale and lentils. The setup sits on a white marbled surface with a wooden pepper grinder, a glass of water with lemon, and a small white dish of salt nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
4 skin-on chicken breasts
1 red onion, finely sliced
2 garlic cloves, finely chopped
1 tsp sumac
1 tsp ground turmeric
500ml low-salt chicken stock
500g cooked lentils, tomato flavoured if available
125g kale, finely chopped
1 lemon, half sliced and half juiced
50g green olives, pitted and roughly chopped
Small handful of parsley, finely chopped, to serve

Instructions

Step 1: Heat the olive oil in a casserole dish or deep frying pan over medium-high heat. Season the chicken all over and add it to the pan, skin-side down. Cook for 6-8 minutes until the skin is well browned and golden, then flip and cook for another 2-3 minutes until the other side is just golden. Remove the chicken to a plate; it does not need to be cooked through at this stage.
Step 2: Stir the red onion and garlic into the chicken pan and cook for 2-3 minutes until softened. Add the sumac and turmeric, cooking for another 1-2 minutes until fragrant.
Step 3: Pour in the chicken stock, scraping the bottom of the pan to lift any browned bits. Stir in the cooked lentils, kale, lemon slices, and chopped olives. Bring the mixture to a gentle simmer.
Step 4: Nestle the chicken breasts back into the pan, skin-side up. Cook for 8-10 minutes until the sauce has reduced slightly and the chicken is cooked through.
Step 5: Season the dish with the lemon juice and a good grinding of black pepper. Garnish with the chopped parsley before serving.

Tips & Variations

For added richness, stir in a knob of butter at the end of cooking.
Swap the kale for spinach or Swiss chard if you prefer a milder green.
If fresh lentils are not available, canned lentils can be used, just reduce the stock slightly.
Use preserved lemon instead of fresh lemon slices for a more intense citrus flavor.

Storage

Store leftover lentils and chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in a microwave until warmed through. The dish may thicken when stored; add a splash of water or stock when reheating to loosen the sauce.

How to Serve

The image shows a white pan with three golden-brown cooked chicken breasts placed on top of a bed of dark green kale, light brown lentils, and yellow onion slices mixed with a sauce. The chicken breasts have a slightly crispy texture and are garnished with small green herb leaves. Behind the pan, there is a white plate with a sliced chicken breast on a similar bed of kale, lentils, and onions. A wooden pepper grinder and a glass with water and lemon are placed on the white marbled surface behind the pan. The entire scene has natural lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work well for this recipe and remain juicy when cooked. Adjust the cooking time slightly if using bone-in thighs to ensure they’re fully cooked.

Can I make this dish vegetarian?

To make it vegetarian, omit the chicken and use vegetable stock instead of chicken stock. Add extra vegetables like mushrooms or roasted peppers for more flavor and texture.