Instructions: In a very large saucepan, heat oil over medium-high heat. Add chicken and cook until well browned on all sides, turning often. Remove chicken to a plate and set aside.

Add garlic, cumin, and ginger to the saucepan; cook 30 seconds, stirring constantly. Add lentils, chicken broth, orange juice, salt, and black pepper. Bring the mixture to a boil; let boil 2 minutes. Reduce heat to low and add the reserved chicken. Cover and simmer 10 minutes.

Add carrots and simmer 10 to 15 minutes more, or until lentils are tender. (If mixture is dry and lentils are still not tender, add a little water as necessary.) Sprinkle with cilantro or parsley and serve.

This recipe yields 4 servings.

Comments: Since dry lentils cook up in only 20 to 30 minutes, theyre a great, nutritious staple to keep on hand.

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