1 1/2 pounds boneless, skinless chicken breast
1 T olive oil
1 onion, chopped
2 large carrots, diced
2 cloves garlic, finely chopped
1 1/2 C dried lentils
1 – 32 oz carton chicken stock
1 – 10 oz can crushed tomatoes
1/2 t rosemary
1/2 t basil
juice of 1/2 lemon
salt to taste
Cut the chicken into large chunks – about 3 pieces per each breast, depending on size. Salt the chicken a bit. Saute the chicken in olive oil until browned on both sides. Remove chicken and keep covered. Salute onions and carrots about 5 minutes, adding garlic the last minute. Add lentils and stock. Salt if using a low-sodium or salt-free stock. Bring to a boil, cover, reduce heat to low and simmer 20 minutes.
Return chicken to pot. Cover and cook another 20 minutes. Check lentils for doneness. If done or nearly done, add crushed tomatoes, basil, and rosemary. Cook another 10 minutes or so. It is OK to keep on a low heat for about an hour, but add water as needed. Add lemon juice, a bit more salt if needed, and stir well, just before serving.
4 dinner servings plus lunch leftovers or about 6 servings.