Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Plus, get deliciousness delivered to your inbox—like special offers, new menu items, and more.
Already have an account? Sign In
By submitting this form and signing up via email, you agree to all applicable portions of the Blue Apron Terms of Use and consent to our Privacy Policy.
Fill a medium pot with water; cover and heat to boiling on high. Once boiling, add the lentils and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain and rinse the lentils under warm water, then return to the pot.
While the lentils cook, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Roughly chop the peppers. Thinly slice the scallions, separating the white bottoms and hollow green tops. Place the sliced white bottoms of the scallions in a bowl; top with the vinegar. Crumble the cheese.
While the lentils continue to cook, pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the ras el hanout to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and halved tomatoes. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.
To the pot of cooked lentils, add the cooked vegetables, chopped peppers, 2 teaspoons of olive oil, and the scallion-vinegar mixture. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils topped with the cooked chicken and crumbled cheese. Garnish with the sliced green tops of the scallions. Enjoy!
Fill a medium pot with water; cover and heat to boiling on high. Once boiling, add the lentils and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain and rinse the lentils under warm water, then return to the pot.
While the lentils cook, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Roughly chop the peppers. Thinly slice the scallions, separating the white bottoms and hollow green tops. Place the sliced white bottoms of the scallions in a bowl; top with the vinegar. Crumble the cheese.
While the lentils continue to cook, pat the chicken dry with paper towels. Place in a bowl; season with salt, pepper, and enough of the ras el hanout to coat (you may have extra). Toss to thoroughly coat. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer and cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.
Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chopped garlic and halved tomatoes. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Turn off the heat. Taste, then season with salt and pepper if desired.
To the pot of cooked lentils, add the cooked vegetables, chopped peppers, 2 teaspoons of olive oil, and the scallion-vinegar mixture. Stir to combine. Taste, then season with salt and pepper if desired. Serve the finished lentils topped with the cooked chicken and crumbled cheese. Garnish with the sliced green tops of the scallions. Enjoy!
Tips from Home Chefs