- Chicken - 1 piece
- Garlic - 4 Teeth
- Rosemary twigs - 3 pieces
- Vegetable oil - 60 milliliters
- Carrots - 200 Grams
- Lentil red - 200 Grams
- Green onions - 15 Grams
- Dill - 15 Grams
- Parsley - 15 Grams
The chicken must first be washed and dried. Then rub two cloves of garlic and rub our chicken with them. Add salt, pepper, rosemary, and put in a sleeve for baking. Bake 50 minutes at 190 degrees. On a large grater we rub carrots, put it in a deep saucepan and saute in vegetable oil for about 5 minutes. Add the lentils to the carrots, mix and keep on a small fire for another 3-4 minutes. Fill the pot with boiling water (the water should barely cover the lentils), reduce the heat and cook until the water evaporates completely. When the water evaporates - add the cut greens to the lentils, mix and leave for a couple of minutes under the lid. We take the ham from the sleeve and serve it with a lentil garnish. Bon Appetit!
Servings: 4