Steps
- Put 450g of rinsed dried brown lentils, 340g of boneless skinless chicken breast, and 8 cups of chicken broth in a large pot. Bring to a boil.
- Cover and simmer over medium-low heat for 20 minutes, until the chicken reaches 165°F / 74°C. Remove, shred, and return it.
- Meanwhile, finely mince 1 small onion, 2 scallions, 3 garlic cloves, and 1 medium ripe tomato. Add them with ¼ cup of chopped cilantro.
- Stir in 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, ¼ teaspoon of dried oregano, and ¼ teaspoon of ground annatto.
- Simmer covered for 25 minutes, until the lentils soften, adding water if too thick. Season with salt.