NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup red lentils

1 tsp ghee

0.5 cup red onion

1 tsp garlic

1 tsp ginger

1 tbsp berbere spice blend

0.5 cup tomato puree

1 cup water

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Dice the chicken breast into small, bite-sized cubes and finely chop the red onion.

• 2

  Heat the ghee in a medium pot over medium heat. Add the red onion and sauté until translucent and slightly caramelized, about 5 minutes.

• 3

  Stir in the minced garlic, grated ginger, and berbere spice blend. Cook for 1 minute until the spices are fragrant.

• 4

  Add the chicken cubes to the pot and cook for 3-4 minutes until the outsides are lightly browned.

• 5

  Rinse the red lentils under cold water and add them to the pot along with the tomato puree and water.

• 6

  Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the lentils are soft and the stew has thickened.

• 7

  Season with sea salt and black pepper. If the stew is too thick, add a splash more water to reach your desired consistency.

• 8

  Garnish with fresh chopped cilantro and serve warm.