1 TBSP expeller pressed coconut oil
2 cloves garlic, minced or finely chopped
1 sweet onion, chopped
2 carrots, chopped
1 cup lentils
1.5 cups chicken broth
2 chicken breasts
1/2 tsp dried basil
1/2 tsp dried rosemary
10 oz. tomato sauce
1 TBSP fresh lemon juice
s & p
Soak your lentils for at least a 1/2 hour (up to 2 hours)
Sautee your onion, carrots, and garlic
Brown your chicken breast pieces
Everything cooking together!
Soak your lentils in a bowl of water for 1/2 hour prior to the meal (which means you can start soaking and then do all your chopping and they will be ready to go). Add a little oil to your pan and brown your chicken breasts for 3-4 minutes per side. I cut my chicken breasts in half lengthwise, then in quarters (so 8 pieces total) and season it with s & p. Once the pieces are browned, but not completely cooked, remove them on a plate and set aside. Then add another drizzle of oil and your chopped onion, carrots, and garlic. Saute for 3 minutes. Drain your lentils and add them to the pan, along with your chicken broth and seasoning. Cover and cook that for 10 minutes, then add your chicken breasts back along with your tomato sauce & lemon juice and cover & cook for another 10 minutes stirring occasionally. Add up to 1/2 cup of water to it if it seems to thick for your preference, or leave it as is. Serve by itself or with a crips, green salad. Enjoy!
Spice it up?? For a different flair, replace the 1/2 tsp dried rosemary with 1/2 tsp of cumin.