Lentils are tiny members of the legume family. These tiny legumes are a nutritional powerhouse. They help lower cholesterol, manage blood sugar levels, and increases energy by replenishing your iron stores. They are a good source of dietary fiber, iron, protein, vitamin B1, zinc, potassium and vitamin B6. Don’t judge a book by the cover…and don’t judge lentils by their size!
One-Pot Lentils & Chicken Adapted from www.cleaneatingmag.com – Joanne Lusted
Serves 4; Time: 40 minutes
Ingredients:
- 2 6-oz boneless, skinless chicken breasts, sliced into 1-oz pieces
- 2 tsp. curry powder
- 1-½ cups dry green lentils, rinsed
- 1-cup plain Greek yogurt
- ½ cup chopped fresh cilantro & green onions
- 2 tsp. extra virgin olive oil
- 2 cloves garlic, minced
- 1-cup low-sodium chicken or vegetable broth
- Salt and pepper for taste, optional
Directions:
- Season chicken with salt and pepper. In a large saucepan, heat oil on medium-high. Add chicken and cook, turning occasionally, for 3 to 4 minutes or until lightly browned. Add curry powder and garlic and cook, stirring, until fragrant, about 1 minute.
- Add lentils to saucepan and stir to coat. Stir in broth and 3 cups cold water; bring to a boil. Reduce heat to medium and cook, stirring occasionally, until lentils are tender and most liquid is absorbed, about 30 minutes. Divide evenly among serving bowls, season to taste with salt and pepper, and garnish each with yogurt and 2 tbsp. cilantro and green onion mixture.
“Change your thoughts and you change your world.” – Norman Vincent Peale
Be Well ~Meg @REJOOVwithMeg
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