How to make
The chicken hearts are rinsed under cold water, then trimmed of any firm connective tissue and excess fat. Each heart is cut in half lengthwise, or into thick slices if larger. This helps them braise evenly and gives the finished lentil dish the same hearty look as in the bowl.
The red lentils are rinsed several times until the water runs mostly clear. They do not need soaking, but rinsing removes excess starch and keeps the final texture creamy rather than heavy.
In a wide heavy pan or deep skillet, the olive oil is warmed over medium heat. The chopped onion, diced celery and grated carrot are added and cooked for 6-8 minutes, stirring often, until the vegetables soften and turn gently golden. The garlic is stirred in for 30 seconds, just until fragrant.
The prepared chicken hearts are added to the vegetables. They are sautéed for 5-6 minutes, until they change color and begin to brown lightly at the edges. The tomato paste, sweet paprika, cumin, black pepper and bay leaf are stirred in for 1 minute, so the spices bloom in the oil and give the dish its warm orange color.
The rinsed red lentils are added, followed by the hot chicken stock or water. The mixture is brought to a gentle boil, then the heat is reduced to low. The pan is covered partially and the chicken hearts with lentils are braised for 25-30 minutes, stirring occasionally. If the lentils thicken too quickly, a little more hot water is added.
When ready, the lentils should be soft and creamy, while the chicken hearts should be tender but still pleasantly firm. The dish is seasoned with salt near the end, then simmered uncovered for another 3-5 minutes until it reaches a thick, spoonable consistency similar to a rustic lentil stew.
The bay leaf is removed and most of the chopped parsley is folded through the hot lentils. A small splash of lemon juice may be added to brighten the flavor, especially if the dish is served as a main course.
The braised chicken hearts with lentils and garden vegetables are served warm in deep bowls, finished with more fresh parsley on top. Leftovers can be cooled, covered and refrigerated for up to 3 days. When reheating, a splash of water or stock brings back the creamy texture.
For more hearty chicken heart dishes, try the savory sautéed chicken hearts with sweet potatoes and the crispy breaded chicken hearts for a delicious next meal.
