lentil chicken recipe

Gluten free meals you’ll love

25th August 2015
Posted by: Bridget Okeeffe

Hi Ladies,

This one is for all of you who feel that too much wheat is affecting your health but are slightly dubious to enter into the realm of gluten free cooking. Perhaps you’ve actually been tested to be gluten intolerant like my darling sister and her h2B. It’s actually very easy when you’ve got a few good recipes and you get in some rice or buckwheat flour. These are a few of my favourite recipes to get you started and leave you inspired.

Chicken with lentils and rosemary (from the River Cottage Light and Easy cook book by Hugh Fearnley-Whittingstall)

lentil chicken recipeSource

An easy one pot supper for a cold night, this is started on the hob, then transferred to the oven to bake. A sturdy casserole or any good pan that’s both flameproof and ovenproof is the ideal vessel.

Serves 4

  • 2 tablespoons rapeseed or olive oil
  • 1 large onion
  • 4 garlic cloves, chopped
  • Leaves from 2 sprigs of rosemary
  • 200g lentils, well rinsed
  • 500ml vegetable stock
  • 8 skin-on, bone-in, free range chicken thighs or 1 medium chicken (about 1.75kg), jointed into 6-8 pieces
  • Sea salt and freshly ground black pepper
  • Flat leaf parsley, chopped, to finish

Preheat the oven to 180 C/Gas 4. Choose a flameproof casserole dish or a wide, ovenproof pan that will hold all the chicken pieces snugly but comfortably.

Put the casserole on a medium-low heat. Add the oil, then the onion and cook, stirring regularly for 6-8 minutes until it begins to soften. Add the garlic, rosemary and some salt and pepper. Cook gently for a further 5 minutes, then stir in the lentils and stock.

Season the chicken thighs and place skin side up in the casserole. You want most of the chicken skin to remain exposed above the liquid in the dish so it can brown in the oven. Bring to a simmer on the hob then transfer to the oven and bake, uncovered, for 1 hour. Check that the chicken is cooked right through and the lentils are soft. If not, return to the oven for 10 -15 minutes and test again. Skim off any excess fat from the surface.

Taste the lentilly liquor and add more salt if needed. Serve, scattered with chopped parsley, just as it is or with steamed broccoli or spring greens on the side.


For an amazingly moist chocolate cake then you’ve just to try this. You wouldn’t believe it doesn’t have wheat in it.

Chocolate bean cake
(from the River Cottage Light and Easy cook book by Hugh Fearnley-Whittingstall)


Serves 8 – 10

  • 75ml sunflower oil or melted coconut oil(raw or odourless), plus extra for greasing
  • 400 g tin red kidney beans, drained and rinsed (or other tender pulse, such as cannellini or butter beans)
  • 100g rice flour
  • 50g cocoa powder
  • 1 ½ teaspoons baking powder
  • pinch of salt
  • 125g soft light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

Preheat the oven to 180 C/Gas 4. Lightly oil a 20cm springform cake tin and line the base with baking parchment.

Now simply put all the ingredients into a food processor and blitz to a smooth batter, stopping once or twice to scrape down the sides.

Spoon the mixture into the prepared tin and spread out evenly. Bake for 20-25 minutes until it has risen and a skewer inserted into the middle comes out clean, or almost clean.

Leave the cake to cool slightly in the tin for about 10 minutes, then turn out and transfer to a wire rack to cool completely before cutting.

It’s delicious!

For more of Hugh’s scrummy gluten and dairy free recipes you can buy his book here. Or find out more about River Cottage here.


Buckwheat and oat bread
(from Get the Glow by Madeleine Shaw)

Buckwheat and oat breadSource

  • 200g of oats
  • 150g of sunflower seeds
  • 100g of pumpkin seeds (plus extra for topping)
  • 2 tbsp of chia seeds
  • 150g of buckwheat flakes
  • 2 tbsp of melted coconut oil
  • 400ml of water
  • 2 tsp of salt

Pop everything into a bowl and stir together.

Grease a loaf tin with baking paper and pour the mixture in. Leave at room temperature for an hour.

Preheat the oven to 170 and bake for a total of 1 hour.

After 30 minutes take the loaf out, flip it upside down and roast it on a baking tray bottom side up for a further 30 mins.

Allow to cool first then slice.

For more fabulous recipes from Madeleine Shaw visit her website. http://madeleineshaw.com/


Pea and spinach pesto pasta
(from my favourite, Deliciously Ella by Ella Woodward)

Pea and spinach pesto pastaSource

For the pesto:

  • 100g pine nuts
  • 200ml olive oil
  • 30g of fresh basil
  • 2 cloves of garlic
  • 2 lemons
  • Salt

For the pasta:

  • Brown rice or gluten free pasta
  • 300g frozen peas
  • 200g spinach 200g
  • 1 lemon

Tear all the basil leaves off their stems, juice the lemons and peel the garlic. Then place all these with the other pesto ingredients into a food processor and blend until smooth and creamy. Leave this to one side while you make the pasta.

Place the pasta and the peas into a saucepan with boiling water and cook until the pasta is ready. Drain the pasta and the peas then place them back into the saucepan along with the pesto and spinach.

Cook everything together on a low heat until the pesto is warm and the spinach has wilted. Finally squeeze the juice of the last lemon over the pasta, sprinkle it with salt and add lots of black pepper before serving and enjoy!

For more amazing recipes by Ella visit her website 
You can buy her recipe book here. And here’s when I met the amazing woman!


So now you know where to find the easy wheat-free recipes there’s no excuse. Enjoy them – and please let me know any gluten free recipes you love!

Lots of love

x o x o

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