CHICKEN HEART SALMI & RED SPLIT LENTILS WITH RICE

chicken hearts

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while chicken thighs are more affordable.

red split lentils

🥗Healthier: green lentils

💰Cheaper: brown lentils

Green lentils are higher in fiber and protein, while brown lentils are often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier due to its monounsaturated fats, while canola is budget-friendly.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile and is often less expensive.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook for 1-2 minutes until fragrant.

Add chopped tomato and cook until softened, about 3-4 minutes.

Sprinkle in curry powder, coriander, and cumin; stir to combine and cook for 1 minute.

Add chicken hearts and cook until browned, about 5-7 minutes.

Pour in water and bring to a simmer; cover and cook for 15 minutes.

Stir in red split lentils and cook for an additional 20 minutes until lentils are tender.

Season with salt, black pepper, and lime juice to taste.

Meanwhile, cook rice according to package instructions.

Serve the chicken heart salmi over rice, garnished with fresh cilantro.

Cooking Techniques

Spice Level: