Lentils and Chicken

👨‍🍳 Method

For the Fried onion

1. 1
   In advanceSoak the black lentils 30 minutes in cold water, drain and rinse.

   ⚙ SoakingBowl

   💡Soak in plenty of water, well above what's being soaked: legumes and grains swell and drink water, and whatever sticks out stays hard. Drain well before continuing.
2. 2
   Heat the olive oil in a pot over medium heat.

   ⚙ Pan-fryingStovePot
3. 3
   Add the onion and fry for 10–15 minutes, stirring, until the onion turns deep golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 4
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 5
   Sprinkle in the turmeric, cumin and cinnamon and stir for 30 seconds to a minute, until fragrant.
2. 6
   Add the chicken and fry, turning, until it is browned on all sides.

   ⚙ Adding to the hot fat and fryingStove
3. 7
   Add the legumes and water and bring to a boil.

   Stove
4. 8
   Turn down the heat and simmer with the lid slightly open 40–45 minutes, until the legumes is tender.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
5. 9
   Season with salt and black pepper and the lemon juice, taste and adjust.

   💡The lemon goes in at the end: acid at the start of cooking slows down the softening of the legumes. Adjust the salt at the end, after the soup has reduced.
6. 10
   Sprinkle the cilantro on top.