Yield
6 servings (serving size: about 1 1/4 cups)

How to Make It

Step 1

Place lentils in a large saucepan; cover with water to 2 inches above lentils. Bring to a boil over medium-high heat; cover, reduce heat, and simmer 25 minutes or until tender. Drain and set aside.

Step 2

Combine cumin and next 5 ingredients (through cloves) in a large zip-top plastic bag. Add chicken; seal and shake to coat.

Step 3

Heat oil in a large Dutch oven over medium-high heat. Add onion; sauté 3 minutes or until tender. Add the mixture; sauté 4 minutes. Stir in broth, scraping pan to loosen browned bits. Add lentils and bay leaves; cover and simmer 30 minutes. Uncover and simmer 10 minutes. Discard bay leaves.

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