Category: Poultry Dishes

Serves: 12

Ingredients

• 8 cups water
• 3 tsp sea salt, divided
• 1 lb dried lentils, rinsed, drained and picked over
• 1/2 cup plus 2 Tbsp best quality 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
• 2 lbs skinless, boneless chicken breast or turkey breast, thinly sliced
• 1/4 tsp ground cinnamon
• 1 cup chopped fresh parsley or cilantro

Directions

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 to 25 minutes. Drain well. Rinse under cold water and drain well. Place in large bowl and set aside.
2. In small bowl, mix 1 cup olive oil, vinegar, 2 Tbsp cumin, 2 Tbsp chili powder, garlic and 1 tsp sea salt. Pour this dressing over lentils. Toss gently and let cool.
3. In large skillet heat 2 Tbsp olive oil. Add onion and sauté until well cooked, about 5 minutes. Onion should appear dark brown and soft. Add chicken or turkey and sauté 2 minutes more. Add 1 tsp sea salt, 1 Tbsp cumin, 2 tsp chili powder and cinnamon. Sauté 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.

Nutrition Facts

Calories 310, Protein 28g, Carbohydrates 25g, Fiber 5g, Sugar 3g, Fat 11g, Sodium 564mg