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.

Source

Servings/Yield