1 -2 boneless skinless chicken breasts, cooked and diced
1 medium onion, chopped
2 teaspoons fresh ginger root, minced
1 cup tomatoes, canned or fresh, diced
1 bunch spinach
1 lemon, juiced
2 tablespoons olive oil
2-3 cloves garlic, large, minced
3 teaspoons curry powder
1 teaspoon cumin
1 cup lentils, uncooked, rinsed and sorted
6 cups chicken broth
Hot sauce; to taste (I really like a little heat in this)


Saute onions, garlic and ginger in olive oil. Season with salt and pepper. Add lentils, chicken and spices and stir well.

Add chicken broth, lemon juice, and tomatoes.

Simmer covered for about 30-45 min. or until lentils are tender.

Add spinach and continue to simmer for 5 minutes or until spinach wilts.