Chicken and Lentils

Slice onion into long thin strips. Heat oil on medium ( I like to use a iron skillet). Place onions on hot oil, reduce heat to low and cook for about an hour. This will caramelize the onions slowly, so you will not need to add sugar. Stir occasionally as they cook, for evenness.

In a saucepan, bring to boil 2-3 cups of water and 1 cup of lentils. Reduce heat to medium and cook until tender, about 30 minutes.

Slice the chicken breasts into long thin strips. Cook with a little oil, wine or stock until browned. Set aside.

When onions have caramelized, transfer them to the chicken skillet. With that skillet, quickly saute the slices of zucchini.

Drain lentils when tender. Add to the chicken and onion skillet; heat all on low. Add coriander, salt and pepper to taste. Top with zucchini and enjoy.