Roast Chicken Dal

Name: Roast Chicken Dal
Ingredients: 1 12 teaspoons canola oil; 1 small onion, minced; 2 teaspoons curry powder; 1 (15 ounce) can lentils, rinsed (see Tip) or 2 cups cooked lentils (see Tip); 1 (14 ounce) can diced tomatoes, preferably fire-roasted; 1 (2 lb) rotisserie-cooked chicken, skin discarded, meat removed from bones and diced (4 cups); 14 teaspoon salt (to taste); 14 cup low-fat plain yogurt

8 ingredients

10 steps

Ingredients

1 12 teaspoons canola oil
1 small onion, minced
2 teaspoons curry powder
1 (15 ounce) can lentils, rinsed (see Tip) or 2 cups cooked lentils (see Tip)
1 (14 ounce) can diced tomatoes, preferably fire-roasted
1 (2 lb) rotisserie-cooked chicken, skin discarded, meat removed from bones and diced (4 cups)
14 teaspoon salt (to taste)
14 cup low-fat plain yogurt

Directions

1

Heat oil in a large heavy saucepan over medium-high heat.
2

Add onion and cook, stirring, until softened but not browned, 3 to 4 minutes.
3

Add curry powder and cook, stirring, until combined with the onion and intensely aromatic, 20 to 30 seconds.
4

Stir in lentils, tomatoes, chicken and salt and cook, stirring often, until heated through.
5

Remove from the heat and stir in yogurt.
6

Serve immediately.
7

TIP:.
8

To cook lentils: Place in a saucepan, cover with water and bring to a boil.
9

Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown.
10

Drain and rinse under cold water.