- 1 1/2 teaspoons canola oil
- 1 small onion, minced
- 2 teaspoons curry powder
- 1 15-ounce can no-salt-added lentils, rinsed, or 2 cups home-cooked unsalted lentils (see Tip)
- 1 14-ounce can no-salt-added diced tomatoes, preferably fire-roasted
- 1 2-pound roasted chicken with no added salt, skin discarded, meat removed from bones and diced (4 cups) (preferably chicken breast)
- 1/4 teaspoon potassium chloride salt substitute, or to taste (optional)
- 1/4 cup low-fat plain yogurt
Directions:
1. Heat oil in a large heavy saucepan over medium-high heat. Add onion and cook, stirring, until softened but not browned, 3 to 4 minutes. Add curry powder and cook, stirring, until combined with the onion and intensely aromatic, 20 to 30 seconds. Stir in lentils, tomatoes, chicken and salt substitute and cook, stirring often, until heated through. Remove from the heat and stir in yogurt. Serve immediately.
Tip:
Tip: To cook lentils: Place in a saucepan, cover with water and bring to a boil. Reduce heat to a simmer and cook until just tender, about 20 minutes for green lentils and 30 minutes for brown. Drain and rinse under cold water.
