Total Preparation Time: 15 to 30 minutes 8 cups Water 3 tsp Sea salt divided 1lb Dried lentils, (Rinsed drained and picked over)
1 cup Plus 2 tbsp exta virgin olive oil 1/2 cup Red wine vinegar 3 tbsp Ground cumin, divided 2 tbsp Plus 2 tsp chili powder 2 Garlic cloves, peeled and minced
1 Large onion, peeled and chopped 2lbs Skinless boneless chicken breast or turkey breast (thinly sliced) 1/4 tsp Ground cinnamon 1 cup Chopped fresh parsley or cilantro
Preparation
1. Combine water and 1 tsp salt in stock pot over high heat. Add lentils. Bring to a boil. Cover and reduce heat to medium. Simmer until lentils are soft, about 20 -25 minutes. Drain well. Rinse under cold water. Place in large bowl and set aside.
2. In small bowl, mix 1 cup olive oil (I felt like this was way too much oil, so I'd cut it back - maybe by half - next time), vinegar, 2tbsp cumin,2 tbsp chilli powder, garlic and 1 tsp salt. Pour this dressing over lentils. Toss gently and let cool.
3. In large skillet heat 2 tbsp olive oil. Add onion and saute until well cooked, about 5 min. onion should appear dark and soft. Add chicken or turkey and saute 2 min more. Add 1 tsp salt, 1 tbp cumin, 2tsp chilli powder,and cinnamon. Saute until poultry is cooked through.
4. Arrange lentils on a large serving platter. Place sliced chicken on top of lentils. Use remaining dressing and pour over chicken. Sprinkle with chopped parsley. Serve at room temperature.
Great to freeze.
Nutrition Information
Calories: 391 ; Total Fat: 20g ; Carbohydrates: 25g ; Protein: 28g ; Sodium: 564mg ; Fiber: 5g
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