Chicken and Lentils

Ingredients:
1 cup green lentils
1 small onion bite size dice
1 large carrot bite size dice
1/2 orange, red or yellow bell pepper bite size dice
4 cloves garlic minced
3 salad tomatoes bite size dice
1 medium potato bite size dice 2-4 chicken thighs (skinless optional) generous squeeze of tomato puree concentrate
large handful of fresh (coriander) cilantro chopped
Asian (Indian) Chicken seasoning spice
blend 2-3 tablespoons ground cumin
1 -2 teaspoons of chili powder
1 teaspoon curry powder
3 large bay leaf
1 table spoon flour
4 cups vegetable or chicken stock
2 tablespoons olive oil

season the chicken with spice blend, flour and pepper

On medium high heat brown the chicken thighs on both sides (3 mins each side) with 1 tables spoon of olive oil and remove from pan. Add second tablespoon of olive oil to the pan and add bell pepper, onion, garlic, carrot, potato, lentils stirring frequently for 4 mins. Add chili powder and cumin to taste, curry, bay leaf half of the tomatoes and squeeze of tomato puree stir for 2 mins and add stock. Return the chicken to the pan. Cover reduce heat to low medium and simmer for 45 mins.

Just before serving add chopped coriander (cilantro) and remaining tomatoes.