Homemade Slow Carb Indian-Inspired Feast

As I wrote about on my naan post here, I wanted to make green lentils taste better and found that Indian would be a great way to try and accomplish that mission.  I did quite a lot of google searching to find the perfect recipe that I could create at home with my basic array of spices.  

I found a recipe, and made it but it still needs a little help so here's the recipe from the Jewish Week and below are my changes and additions.  Let me know what you think!

Chana Masala with Lentils and Chicken

Feeds 4-6 (or two and lots of lunches for the week)

1 tablespoon olive oil

1 onion, diced
2 cloves garlic, minced or finely diced
1 teaspoons ground ginger
½ teaspoon chili powder
2 teaspoons cumin
½ teaspoon cayenne powder
1 tsp mustard powder
1 teaspoon turmeric
1 teaspoon paprika
1 tablespoon curry powder
Salt and Pepper
1 pound chicken breast, cut into bite-sized pieces.15-ounce can petite diced tomatoes1 15-ounce can chickpeas, rinsed and drained1/2 cup green lentils, cooked
1 1/2 cups of frozen vegetable medley (carrots, cauliflower, broccoli)

Heat the oil in a large pot over medium-low  heat. Add the diced onion and garlic and sautee until soft  for about 8 to 10 minutes.

Add the ginger, chili powder, cumin, cayenne, turmeric, paprika and curry powder and stir until combined. Cook for about a minute and then add the chopped chicken and cook until all pieces are browned.  

Add the chopped tomatoes and chickpeas and stir to combine.  Make sure you scrape the bottom of the pot with a wooden spoon to pick up any spices that have accumulated. 

Add the lentils and frozen vegetables and mix until combined.

Bring the mixture to a boil, then let simmer for 10 to 15 minutes.  Add a splash of lemon juice and stir together and enjoy with naan if desired.