Indian Lentils and Chicken by A Year of Slow Cooking
- 2 cups lentils
- 3 cups chicken or vegetable broth
- 3 cups water
- 1 small yellow onion, diced
- 1 cup diced celery
- 1 teaspoon cumin
- 1/2 teaspoon corriander
- 1 teaspoon kosher salt
- 1/2 teaspoon dried mustard
- 1/2 teaspoon turmeric
- 4 cloves garlic, chopped
- 1 (4 ounce) can diced chiles (hot or mild, your choice)–no need to drain
- 1 tablespoon dried parsley (or 1/4 cup finely chopped fresh)
- 2 large chicken breast halves
- Use a 4 to 5 quart slow cooker. Rinse the lentils under cold water until it runs clear. Dump into the slow cooker. Add broth and water. Add diced onion and celery. Add all spices, the garlic, and chiles. Stir to combine.
- Lay 2 largeish chicken breast halves on top of the assembled food. My breast halves were frozen solid.
- Cover and cook on low for about 7 hours. Before serving, remove chicken from the slow cooker, chop it up, and stir back in. Serve over basmati rice.