2 tablespoons olive or vegetable oil
1 small onion, finely chopped
3 cloves garlic, thinly sliced
1 tablespoon tandoori spice
3/4 teaspoon ground cinnamon
1 tablespoon tomato paste
2 cups chicken stock
One 28-ounce can whole peeled tomatoes, lightly crushed
1 cup red lentils
1 tablespoon honey
1/2 pound green beans, stems trimmed, cut into 1-inch pieces
3 to 4 cups shredded chicken (from 1 rotisserie chicken)
Zest of 1 lemon
Salt and ground black pepper
4 cups steamed white rice, such as Jasmine
Chopped fresh cilantro, to garnish
Place a large high-sided saute pan over medium heat with the oil. Add the onion and garlic to the pan and cook, stirring often, until just tender, 3 to 4 minutes. Add the tandoori spice, cinnamon and tomato paste to the pan and continue cooking until caramelized and very aromatic, about 2 minutes.
Add the chicken stock, tomatoes, lentils and honey and bring the liquid up to a boil while scraping any caramelized bits up from the bottom of the pan. Reduce the heat to medium-low and simmer until the lentils are almost cooked through, about 10 minutes. Add the green beans, chicken and lemon zest to the pan and continue cooking until the lentils and beans are cooked through, 2 to 3 minutes. Season with salt and pepper.
Serve the stew over steamed white rice garnished with cilantro.
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