Chicken and Lentil Casserole with Yogurt Sauce
 
Ingredients
  • 2 tablespoons vegetable oil
  • 1 large onion, peeled and chopped
  • 1 large red bell pepper, seeded and chopped
  • 1 jalapeno pepper, seeded and minced
  • 2 garlic cloves, peeled and minced
  • 1 teaspoon peeled and minced fresh ginger
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 3 skinless, boneless chicken breasts, diced
  • 5 cups chicken stock
  • 2 cups lentils
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ cups basmati rice
  • 1 cup plain yogurt
  • 1 tablespoon minced fresh cilantro or mint
Instructions
  1. 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.
  2. 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.
  3. 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/