Lentils with chicken breast and vegetables recipe

am en es ru
patrastoum-enq-ospov-e-msov-outest

Ingredients

  • 1 tablespoon butter, ghee, or coconut oil
  • 1 pound (500 grams) boneless chicken breast cut into small pieces
  • 1 medium onion chopped
  • 2 cloves garlic chopped
  • 1.5 teaspoons salt
  • spices, to taste I use 1 tsp cumin, 1 tsp coriander, 1 tsp turmeric, and 1/2 tsp pepper
  • 3 large tomatoes, chopped (or 1 cup of tomato sauce)
  • 2 medium carrots chopped
  • 1 cup sweet potato chopped
  • 3/4 cup sprouted lentils or dry lentils
  • 2 cups (500ml) bone broth

Preparation:

  1. Heat the butter in a skillet or large sauce pan over medium heat. Cook the chicken pieces until lightly brown. Remove chicken from skillet and place on a plate.

  2. Add onion to the skillet and cook for about 5 minutes. Add garlic and cook 2 more minutes.

  3. Add the salt and spices and tomatoes. Cook until the tomatoes have released their juices.

  4. Add the carrots, sweet potatoes, lentils, and bone broth. Bring to a boil, reduce heat, and simmer about 20 minutes, covered. Add a little water if needed.

  5. Return the chicken to the skillet. Continue cooking until lentils are soft.

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