Look for red lentils in the bulk bin section of the grocery. They keep well on the pantry shelf and cook up so quickly they’re a great choice for a side dish, spiced with a dash of dried chile flakes, ginger, and lots of garlic.
Heat oil in a Dutch oven or large soup kettle over medium-high heat. Sauté chicken for about 4 minutes or until lightly browned. Remove from pan. Add onion and garlic; sauté about 6 minutes or until onion is tender. Return chicken to pan with juices.
Add lentils, apricots, broth, squash, and tamari; bring to a boil. Reduce heat to low; simmer, partially covered, about 30 minutes or until lentils and squash are very tender.
Stir in tomatoes, cumin, thyme, ginger, coriander, salt and pepper. Simmer, partially covered, 10 minutes longer. Stir in lemon juice. Ensure chicken is cooked to 165°F internally. Serve sprinkled with cilantro and a dollop of yogurt.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.