Chicken Curry Lentils (Print Version)

# Ingredients:

01 - Carrots (3, diced)

02 - Celery stalks (3, diced)

03 - Yellow onion (1)

04 - Olive oil (1 tablespoon)

05 - Fresh ginger (1 tablespoon, finely chopped)

06 - Garlic clove (1, finely chopped)

07 - Black pepper (coarsely ground)

08 - Curry powder (4 teaspoons)

09 - Fine sea salt

10 - Fresh lemon juice (optional for serving)

11 - Vegetable broth (4 cups)

12 - Full-fat coconut milk (½ cup)

13 - Boneless, skinless chicken thighs (1 pound)

14 - Red lentils (1 cup)

01 - Warm olive oil in a large pan over medium heat. Toss in onion, celery, and carrots, letting them soften for about 5 minutes.

02 - Mix in garlic, ginger, and curry powder. Stir until you can smell the spices, roughly 1 minute.

03 - Pour in the broth, stir in lentils, lay in the chicken thighs, sprinkle with 1 teaspoon of salt, and bring it all to a boil.

04 - Lower the heat, cover the pan, and simmer. Wait for about 30 minutes until lentils soften and chicken reaches 165°F.

05 - Pull out the chicken, shred it with forks, then stir it back in along with the coconut milk. Taste and adjust the seasoning.

06 - Dish it out, adding a sprinkle of ground pepper and a few drops of lemon juice if you want.

01 - Use an Instant Pot by cooking for 10 minutes on high pressure, then naturally releasing for another 10 minutes.

02 - Keeps in the fridge for up to 3 days for leftovers.

03 - Goes great served over some rice if you want a twist.

04 - Doesn't need any dairy or flour in the mix.