Ingredients

Scaled 1

  • 8 c / 1816 g water
  • 3 t / 18 g salt, divided
  • 1 lb / 454 g dried brown lentils, rinsed, drained
  • 1 c / 192 g olive oil
  • 0.5 c / 114 g red wine vinegar
  • 3 T ground cumin, divided
  • 2 T plus 2 teaspoons chili powder
  • 2 garlic cloves, minced
  • 1 large onion, chopped
  • 1.5 lb / 681 g skinless boneless chicken breast halves, thinly sliced
  • 0.25 t ground cinnamon
  • 1 c chopped fresh parsle

Method

Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.

Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.

Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; saut� until dark brown and soft, about 5 minutes. Add chicken; saut� 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Saut� until chicken is cooked through, about 3 minutes longer.

Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)

Servings

12

Category

Source

Bon Appetit 200416142322

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