• 8 c water

  • 3 t salt, divided

  • 1 lb dried brown lentils, rinsed, drained

  • 1 c olive oil

  • 1/2 c red wine vinegar

  • 3 T ground cumin, divided

  • 2 T plus 2 teaspoons chili powder

  • 2 garlic cloves, minced

  • 1 large onion, chopped

  • 1 1/2 lb skinless boneless chicken breast halves, thinly sliced

  • 1/4 t ground cinnamon

  • 1 c chopped fresh parsle


Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.

Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.

Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; saut� until dark brown and soft, about 5 minutes. Add chicken; saut� 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Saut� until chicken is cooked through, about 3 minutes longer.

Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)





Bon Appetit 200416142322