1. Heat half the oil in a large saucepan and cook the chicken 4 - 5 minutes until browned. Transfer to a plate.
2. Heat remaining oil in the same pan. Saute the onion and garlic for 4 - 5 minutes, until onion is tender. Add spices and bay leaf. Cook, stirring, for 1 minute until fragrant.
3. Stir in the chicken stock and lentils. Bring to the boil and simmer for 10 - 15 minutes until lentils are tender.
4. Stir in the coconut milk and lemon juice. Season to taste and top with coriander.
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|Serving Size: 1 Serving (369g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 45 (16%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 41.7mg||13 %|
|Sodium 400.4mg||14 %|
|Potassium 750.5mg||20 %|
|Total Carbohydrate 29.7g||9 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 20.5g|
|Protein 27.8g||40 %|
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Calories per serving: 280
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