INGREDIENTS
1
chicken breast, cut into small chunks
1
bag of lentils, rinsed (I used green lentils but you can use whichever type you prefer)
1 28 ounce can
of diced tomatoes
4 cups
vegetable broth
4 cloves
garlic, minced
1
onion, chopped
1 tsp
ground cinnamon
1 tsp
curry powder
1 tsp
ground ginger
2 tsp
sriracha sauce
Juice from one lemon
Fresh parsley for garnish