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1
Note: Rinse or pick through your lentils if their package instruction says to do so.
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2
Set aside.
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3
Chop chicken into bite sized pieces, put it into a bowl and season with a pinch of each seasoning.
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4
Heat 1 teaspoon of olive oil on medium-high heat.
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5
Add seasoned chicken and cook about 5 minutes, turning once.
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6
When the chicken is no longer pink, remove it from the skillet to a paper towel-lined plate.
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7
Add another teaspoon of olive oil to the pan.
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8
Add onion and saute until translucent, about 5 minutes.
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9
Add garlic and cook for another minute.
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10
Add lentils and the can of tomatoes.
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11
(Drain them first if you want a less tomato-ey broth) Stir, then add chicken broth.
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12
It may seem like a lot of liquid, but the lentils soak up a lot.
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13
Stir again and bring to a boil.
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14
Once it has reached a low boil, lower heat, cover with a lid, and keep at a simmer.
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15
Let the mixture simmer for 20 minutes.
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16
Meanwhile, prepare your veggies.
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17
I chose mushrooms and frozen broccoli because they are what I had on hand.
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18
Once 20 minutes is up, add the vegetables and chicken into the pan with the lentils (now would be a good time to add some more oregano too!
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19
), and let it simmer until ready to serve (at least 10 minutes).
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20
Serve with a nice piece of bread to soak up all the broth!
