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Ingredients
- 1 lb dried lentils
- 12 oz (3) boneless skinless chicken thighs, all fat trimmed
- 8 cups water
- 1 cube Badia Chicken Bouillon
- 1 small onion
- 2 scallions
- 1/4 cup chopped cilantro
- 3 cloves garlic
- 1 medium ripe tomato
- 1 tsp Badia Garlic Powder
- 1 tsp Badia Ground Cumin
- 1/4 tsp Badia Ground Oregano
- 1/4 tsp Badia Ground Annato
- Salt, to taste
Directions
- In a large pot combine lentils, chicken, water and chicken bouillon
- Bring to a boil, covered over medium-low heat until chicken is cooked, about 20 minutes
- Remove the chicken and shred, return to the pot.
Meanwhile, in a chopper or by hand
- Mince the onions, scallions, cilantro, garlic, and tomato
- Add to the lentils with garlic powder, cumin, oregano and annato
- Cook, covered until the lentils are soft, about 25 more minutes, adding more water as needed if too thick
- Adjust salt to taste as needed
