CHICKEN AND LENTILS
Source: Bob's Red Mill
Servings: 4-6

1 lb washed and sorted lentils
6 cups vegetable or chicken stock
8 oz. cooked, skinless, boneless chicken breast
1/2 cup celery, diced
1/2 cup carrot, diced
1 small yellow onion, peeled and chopped
3 cloves garlic, peeled and minced
1/2 tsp sea salt
1/8 tsp pepper

Place all ingredients, except salt in a heavy saucepan, cover and bring to a boil over high heat.

Add meat, reduce heat to low and simmer about 45 minutes, stirring occasionally, until lentils are tender, but not mushy. Most of the water will be absorbed during the cooking process, so keep a close eye on the pot to make sure lentils do not stick.

Mix in salt and pepper. Serve with rice or corn bread.