Preheat oven to 400° F.

Daal and Chicken

Season chicken with ¼ teaspoon salt, pepper and paprika.

Heat a Dutch oven or oven safe pot over high heat. Add olive oil and sear chicken on both sides. Remove to a plate.

To same pot, add onion and saute until golden, add garlic, lentils, turmeric, cumin, ginger, and tomatoes. Stir well, then add lentils and 1 can of water using can from tomatoes to just cover. Bring to a boil. Reduce heat to simmer, cover, and cook for 30-45 minutes, or until lentils are beginning to soften. Remove from heat, add 1 teaspoon salt or to taste.

Place chicken over dal and put the pot, uncovered, in the oven. Roast until chicken is cooked through about 10 minutes. Sprinkle with cilantro and a squeeze of lemon juice.

Serve with a chopped salad or spinach pakora patties.