Preheat the oven to 375 degrees. Place the oil in a large ovenproof casserole dish, and add the onions, bell peppers, jalapeno peppers, garlic and ginger. Saute for 2 minutes, then stir in the cumin, turmeric and coriander. Add the chicken, and sear for 3 minutes. Stir in the stock, lentils, salt and pepper. Bring to a simmer, and cover. Place in the oven, and cook 40 minutes.
Meanwhile, place the rice in a medium saucepan with 2⅓ cups of water or stock. Bring to a boil, reduce the heat to simmer and cover. Cook for 13–15 minutes or until the rice is tender. Remove from the heat, and set aside.
Stir together the yogurt and cilantro or mint. Place the rice on each warmed serving plate, and add the chicken mixture on top. Garnish with a dollop of the yogurt, and serve immediately.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/ladle-up-the-lentils/