High-Protein Chicken and Lentil Curry

Heat the olive oil in a large pot over medium heat and cook the diced onion for 4 minutes until softened.

Add the minced garlic and grated ginger, cooking for 30 seconds until fragrant.

Add the cubed chicken thighs and cook for 5 minutes, stirring occasionally, until lightly browned.

Stir in the curry powder and ground cumin, cooking for 1 minute until fragrant.

Add the crushed tomatoes and dry lentils, then pour in 2 cups of water.

Bring the curry to a boil, then reduce the heat to low, cover, and simmer for 25 minutes until the lentils are tender and the chicken is cooked through.

Taste and adjust seasoning before serving warm.