Slow-Cooker Curried Lentils With Chicken and Potatoes

By ShannonB

Ingredients

• 1 1/2 cups red lentils or yellow split peas
• 1 1/2 pounds russet potatoes (about 2), cut into 1-inch pieces
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 2 teaspoons curry powder
• 1 teaspoon chopped fresh ginger
• 4 cups chicken broth (or 2 OXO cubes and water)
• 6 - 8 boneless, skinless chicken thighs
• 2 tablespoons fresh lime juice
• 3/4 cup plain yogurt
• 1/4 cup fresh cilantro leaves, torn (optional)

Preparation

Step 1

Directions

In a 4- to 6-quart slow cooker, combine the lentils, potatoes, onion, garlic, curry powder, ginger. Add the broth, lime juice and chicken, and turn to coat.

Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on
high for 4 to 6 hours.

Before serving, shred the meat using two forks. Serve topped with the yogurt and cilantro.