Lemon-Yoghurt Chicken With Lentils

Rinse the lentils in a sieve under cold running water, then add them to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, add the bay leaf(ves), reduce to a medium heat and cook for 20-30 min or until tender

Meanwhile, preheat the grill to high

Peel and finely dice the carrot(s)

Peel and finely dice the onion(s)

Peel and finely chop (or grate) the garlic

Cut the lemon(s) in half 

Heat a wide-based pan (preferably non-stick) with 1 tbsp (2 tbsp) olive oil over a medium heat

Once hot, add the carrot and onion with a large pinch of salt

Cook for 2 min, then reduce the heat to low and cook for 20 min or until softened 

Meanwhile, slice the chicken into strips

Add the yoghurt, garlic, curry powder and chicken strips to a mixing bowl with the juice of half a (whole) lemon and season generously with salt and pepper

Reserve the remaining lemon for later

Add the chicken strips on a baking tray (use tin foil to avoid mess!)

Spoon the remaining yoghurt over the strips

Place the tray under the grill for 10 min, turning once

Meanwhile, chop the coriander finely, including the stalks

Once cooked, drain  the lentils and discard the bay leaf(ves)

Add the drained lentils to the onion and carrot pan and stir through

Add the honey, coriander and a squeeze of your reserved lemon

Taste for seasoning, adding more salt and pepper if desired, then remove from the heat