Chicken With Spinach Lentils

• 3 1/2 ounces lentils De Put, rinsed
• 1 inch ginger piece, grated
• 2 cloves garlic crushed
• 3 tablespoons olive oil
• 2 tablespoons butter
• 4 boneless chicken breasts small
• 1 shallot finely chopped
• 3 beets large, baked, peeled, cut into wedges
• 1 Orange juiced
• 2 tablespoons lemon juice
• 2 cups baby spinach
• mint coarsely chopped, to serve
• plain yogurt to serve

1. In a medium saucepan, combine lentils, ginger and garlic. Cover with cold water and bring to boil over high heat. Reduce heat to medium and simmer 10-15 minutes, until lentils are tender.
2. In a large frying pan, heat 1 tbsp and the butter together on medium. Season chicken to taste. Cook 12-15 minutes, turning frequently, until golden brown and just cooked through. Cover loosely with foil and rest 5 minutes.
3. Heat remaining oil in large frying pan on medium. Add shallot and saute 1-2 minutes until tender. Add lentils, beets and orange and lemon juices. Bring to a simmer and cook 2 minutes. Season to taste. Stir spinach into hot lentils, until just wilted.
4. Serve sliced chicken on a bed of lentils, topped with mint and a spoonful of yogurt.

lentils de put, ginger, garlic, olive oil, butter, chicken breasts, shallot, beets, orange juiced, lemon juice, baby spinach, mint, serve

Taken from www.yummly.com/recipe/Chicken-with-Spinach-Lentils-1401638 (may not work)