For the pink lentils
1 tablespoon of butter
1 small onion finely chopped
1 cooked chicken breast with bone and shredded
3/4 cup of pink lentils
3 cups of water at room temperature
1 tablespoon of ground cumin
2 cardamom pods
1 star anise
Salt to taste
1 pinch of red pepper flakes
For the jasmine rice
1 cup of jasmine rice (Thai) washed
1 3/4 cups of boiling water
1 tablespoon of butter
Salt to taste
Chives for garnish
For the pink lentils
1 tablespoon of butter
1 small onion finely chopped
1 cooked chicken breast with bone and shredded
3/4 cup of pink lentils
3 cups of water at room temperature
1 tablespoon of ground cumin
2 cardamom pods
1 star anise
Salt to taste
1 pinch of red pepper flakes
For the jasmine rice
1 cup of jasmine rice (Thai) washed
1 3/4 cups of boiling water
1 tablespoon of butter
Salt to taste
Chives for garnish
Prepare the pink lentils
In a pot, melt the butter and sauté the onion until it's translucent
Add the chicken and let it brown
Combine the remaining ingredients and cook for about ten minutes, stirring occasionally, or until the lentils start to break apart
Remove from heat and reserve
Prepare the jasmine rice
In a pot, bring all the ingredients to a boil
Lower the heat, cover the pot, and cook for 15 minutes or until the rice absorbs all the liquid
Off the heat, let it sit covered for five minutes
Serve with the pink lentil refry, garnished with chives
