Ingredients
- rice , cooked as directed
- 1 cup brown lentils
- 1 teaspoon canola oil
- 1 small yellow onion, finely chopped
- 2 teaspoons curry powder
- 14 ounces can diced tomatoes, with jalapenos
- 4 cups diced cook chicken
- ½ teaspoon salt
- ½ cup low-fat plain yogurt
Directions
1. In a medium saucepan over high, combine the lentils and enough water to cover. Bring to a boil, then reduce the heat to simmer and cook until the lentils are just tender about 30 minutes. Drain and rinse under cold water. Set aside. |
2. In a large saucepan over medium-high, heat the oil. Add the onion and cook, stirring often, until softened, 2-4 minutes. Add the curry powder to onions and cook, stirring constantly, until fragrant, about one minute. |
3. Add the reserved lentils, tomatoes, chicken and salt. Cook, stirring often, until heated through. Remove from heat and stir in the yogurt. Serve with rice. |