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| Servings |
bowls
|
Ingredients
- 1 tbsp olive oil
- 1 yellow or white onion , chopped
- 4 cloves garlic , chopped
- 4 boneless, skinless chicken thighs , cut into ½ inch pieces
- 1 cup butternut squash , cubed
- 2 stalks celery , chopped
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground ginger
- ½ cup brown lentils
- 4 cups water or broth
- 1 24 oz jar tomatoes or canned chopped tomatoes
- 1 tbsp lemon juice
- 3 medjool dates , pitted and chopped
- fresh parsley , to serve
Ingredients
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Rate this recipe!
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Instructions
- In a large pot, heat the oil over medium heat.
- Add the onion, cooking for 4 to 6 minutes until they begin to soften. Add the garlic and chicken. Cook for 4 to 5 minutes until they begin to sear.
- Add the squash, celery, cumin, cinnamon, coriander, turmeric and ginger. Cook for 2 minutes until very fragrant.
- Add the lentils, broth, tomatoes, lemon juice, and date. Bring to a boil and let simmer, uncovered for 20 to 25 minutes.
- Season to salt and pepper, to taste.
- Garnish with parsley.