2cupskalechopped, or collard greens, Swiss chard, or other greens
2cupsgreen beansfresh or frozen, cut into 2" pieces
salt and pepperto taste
juice of 1/2 of alime
Place a large soup pot over medium-high heat and add the oil. When the oil is hot, add the diced chicken, onion and garlic then cook for approximately 5 minutes until the onions are translucent. Sprinkle the flour over the chicken and onion, stir until completely dissolved, and then cook for 2 additional minutes.
Add the chicken broth, water, mint and turmeric. Mix well then bring to a boil. Reduce heat to low, cover and simmer 20 minutes, stirring occasionally.
Add lentils and tomato paste then stir to combine. Increase heat to medium-high and return to a boil. Once stew reaches a boil, reduce heat to medium-low, cover and simmer, stirring occasionally until the lentils are tender—this could take anywhere from 25–45 minutes so test them often after 25 minutes.
When the lentils are nearly tender—about 10–15 minutes before you are ready to serve—add the chopped greens, green beans and salt and pepper to taste then cook until tender.
Stir in the juice of ½ lime just before serving. Serve the stew nice and hot over freshly steamed basmati or other long grain rice, with a few lime wedges on the side for a little extra zip. Enjoy!
Test the lentils for tenderness often—they can take anywhere from 25–45 minutes to cook when simmering.