Chicken and Red Lentil Stew

Ingredients

• 1 1/2 pounds chicken thigh meat, boneless and skinless, cut into 1-inch cubes
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 medium onion, chopped
• 1 teaspoon cumin
• 1/2 teaspoon dried mustard
• 1/2 teaspoon dried coriander
• 1/4 teaspoon cinnamon
• 1 tablespoon brown sugar
• 4 cups chicken broth
• 1 (14 1/2-ounce) can diced tomatoes
• 2 carrots, peeled and cut into 1/2-inch rounds
• 2 small potatoes, peeled and diced into 1/2-inch cubes
• 1 small sweet potato, peeled and diced into 1/2-inch cubes
• 1 cup red lentils
• 1 (12-ounce) bag cleaned and chopped spinach
• 2 tablespoons freshly chopped cilantro, additional for garnish
• 6 tablespoons sour cream

Directions

1. In a stockpot, heat oil over medium heat. Add chicken cubes and sprinkle with salt and cayenne pepper. Saute for 2-3 minutes, stirring occasionally to brown all sides of meat cubes.
2. Add garlic, giner, and onion. Saute for another 2-3 minutes. Add cumin, mustard, coriander, cinnamon, and brown sugar, stir until combined.
3. Add broth and tomatoes with juice; bring to a boil.
4. Add vegetables. Return to boil, reduce heat, and cook for 10 minutes.
5. Add lentils, cover, and simmer for an additional 20 minutes.
6. Using a fork, check to be sure vegetables are soft. When soft, add spinach, stir to combine until spinach is wilted. Add cilantro.
7. Serve in soup bowls and garnish with a dollop of sour cream and additional chopped cilantro, if desired.