Ingredients
- 1 1/2 teaspoons canola oil
- 1 small onion, minced
- 2 teaspoons curry powder
- 1 15-ounce c lentils, rinsed, or 2 cups cooked lentils (see Tip)
- 1 14-ounce c diced tomatoes, preferably fire-roasted
- 1 2-pound roasted chicken, skin discarded, meat removed from bones and diced (4 cups)
- 1/4 teaspoon salt, or to taste
- 1/4 cup low-fat plain yogurt
Cooking Directions
Step 1
Heat oil in a large heavy saucepan over medium-high heat. Add onion and cook, stirring, until softened but not browned, 3 to 4 minutes. Add curry powder and cook, stirring, until combined with the onion and intensely aromatic, 20 to 30 seconds. Stir in lentils, tomatoes, chicken and salt and cook, stirring often, until heated through. Remove from the heat and stir in yogurt. Serve immediately.
Nutrition Info
- Serving: Per serving
- Calories: 345
- Carbohydrates: 30g
- Fat: 9g
- Protein: 36g
- Dietary Fiber: 10g
- Saturated Fat: 2g
- Monounsaturated Fat: 4g
- Cholesterol: 78mg
- Potassium: 686mg
- Sodium: 361mg
- Exchanges: 1 1/2 starch, 1 vegetable, 5 lean meat
- Carbohydrate Servings: 1