A simple, single-skillet dish of sprouted lentils, chicken, garbanzos, spring onions and fresh peas with homemade yoghurt and lacto-fermented raisin chutney..
Sprout lentils by placing them in a canning jar and cover with filtered water. Soak 12 hours or overnight, then drain and rinse 2-3 times/day until 1/2 inch sprouts appear (about 3 days). Sprouted lentils are higher in nutrition and easier to digest than non-sprouted. They also cook much faster.
Slowly cook leftover roast chicken, cooked lentils and garbanzos, spring onions, roasted red pepper, cracked cardamom pods and coriander in a little ghee and chicken bone broth until the flavors have combined, about 15 minutes. Add fresh peas and red pepper flakes and cook a few minutes more.
Meanwhile, prepare basmati rice with curry, substituting a least some of the water with chicken bone broth.
Serve with homemade yoghurt and lacto-fermented raisin chutney.