4 cups hot water
4 tea bags, cinnamon flavor
½ lb dried brown lentils, rinsed and checked for stones
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, chopped
3 lbs chicken, cut into bite-sized pieces
1 – 14.5 oz can diced tomatoes in sauce
1 teaspoon salt
Freshly ground black pepper
½ cup dry roasted almonds, roughly chopped
3 T Italian flat leaf parsley, chopped
Combine four cups hot water and four cinnamon tea bags and allow to steep for approximately 5-7 minutes.
Add tea and lentils to a large stew pot. Bring to a boil, cover, and simmer for approximately 20 minutes, or until lentils are tender. Remove to a large bowl and set aside.
In the same pot, add olive oil and sauté onions and garlic until softened. Add cut-up chicken and cook until cooked through and no longer pink inside (about 10 minutes).
Add diced tomatoes and cooked lentils to the pan and heat through . Season with salt and pepper.
Add chopped almonds and parsley and serve.
Serving : 1/6 of recipe (387 g)
Total fat 15g
Saturated Fat 2g
Trans Fat 0g
Carbohydrates 18 g
Dietary Fiber 8 g
Sugars 1 g
Protein 45 g