Roast Chicken Dal Recipe
- 1 1/2 teaspoons canola oil
- 1 small onion, minced
- 2 teaspoons curry powder
- 1 (15 ounce) can lentils, rinsed
- 1 (14.4 ounce) can diced tomatoes, preferably fire-roasted
- 2 pounds roasted chicken, skin discarded, meat removed from bones and diced
- 1/4 teaspoon salt, or to taste
- 1/4 cup low-fat plain yogurt
- Heat oil in a large heavy saucepan over medium-high heat. Add onion and cook, stirring, until softened but not browned, 3 to 4 minutes. Add curry powder and cook, stirring, until combined with the onion and intensely aromatic, 20 to 30 seconds. Stir in lentils, tomatoes, chicken and salt and cook, stirring often, until heated through. Remove from the heat and stir in yogurt. Serve immediately.
