Ingredients
1 1/2 tsp canola oil
1 small onion, minced
2 tsp curry powder
1 15-ounce can lentils, rinsed, or 2 cups cooked lentils
1 14-ounce can diced tomatoes, preferably fire-roasted
1 2-pound roasted chicken, skin discarded, meat removed from bones and diced (4 cups)
1/4 tsp salt, or to taste
1/4 cup plain yogurt
Directions
Heat oil in a large heavy saucepan over medium-high heat. Add onion and cook, stirring, until softened but not browned, 3 to 4 minutes. Add curry powder and cook, stirring, until combined with the onion and intensely aromatic, 20 to 30 seconds. Stir in lentils, tomatoes, chicken and salt and cook, stirring often, until heated through. Remove from the heat and stir in yogurt. Serve immediately.