1 1/2 tablespoons olive oil 2 cups finely diced red onion 1 bell pepper, diced 1/2 cup sliced celery 1 cup quinoa 1 tablespoon chopped fresh oregano leaves 2 tablespoons chopped fresh thyme leaves 3 cloves garlic, crushed 3 boneless, skinless chicken breast halves (about 6 ounces each), cut into bite-size pieces 1/3 cup red lentils 4 (14-ounce) cans chicken broth
In a heavy-bottomed stockpot, heat oil over medium heat. Add onion, bell pepper, and celery and saute for 2 minutes. Add quinoa, oregano, and thyme and saute for 4 minutes. Add garlic and chicken and saute for another 4 to 5 minutes, or until chicken is fully cooked. Stir in lentils and cover with chicken broth. Bring to a gentle boil and then reduce heat and simmer for 40 minutes, or until both lentils and quinoa are tender.
