Curried Lentils with Chicken

This is really good ~ I think I have been making this dish about once a week ~ it's that good! Makes great leftovers. The curry is perfect - not too overpowering. Make it this week, it will make you happy! To complete the meal, serve over a bed of steaming rice.

Curried Lentils with Chicken
Servings: 4

1 cup brown lentils
1 tablespoon canola oil
1 small yellow onion, finely chopped
2 teaspoons curry powder
14- ounce can diced tomatoes with jalapenos (or green chilies)
4 cups cooked diced chicken or turkey (bake some chicken tenders/breasts and chop)
1/2 teaspoon salt
1/2 cup low-fat plain yogurt

In a medium saucepan over high, combine the lentils and enough water to cover. Bring to a boil, then reduce the heat to simmer and cook until the lentils are just tender, about 30 minutes. Drain and rinse under cold water. Set aside.

In a large saucepan over medium-high, heat the oil. Add the onion and cook, stirring often, until softened, two to four minutes. Add the curry powder to the onions and cook, stirring constantly, until fragrant, about one minute.

Add the reserved lentils, tomatoes, chicken (or turkey) and salt. Cook, stirring often, until heated through. Remove from heat and stir in yogurt.