Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 1 tablespoon Extravagonzo Roasted Garlic Culinary Oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 2 Catch a Fire Jalapeno Garlic cloves, minced
• 1 tablespoon Catch a Fire Curry Powder
• 1 teaspoon ground cumin
• 1-1/2 teaspoons ground red pepper
• 2 cups low-sodium chicken broth
• 3/4 cup lentils
• 28 ounces crushed tomatoes, liquid reserved
• 16 ounces spinach, drained
• 1/2 cup diced carrots
• 2 tablespoons fresh cilantro, chopped

Instructions:

1. Heat Extravagonzo Roasted Garlic Culinary Oil in a Dutch oven over medium heat. Add onion, celery, carrots and Catch a Fire Jalapeno Garlic and saute for about two minutes.
2. Add chicken and saute for five minutes or until browned. Add Catch a Fire Curry Powder, cumin and pepper; stir well to coat the chicken breasts. Add chicken broth, lentils and tomatoes and bring the mixture to a boil.
3. Then, reduce the heat and simmer 20 minutes, stirring occasionally. Add salt and pepper to taste. Add in spinach and let simmer another five to eight minutes.
4. Remove from the heat and stir in chopped cilantro.