Asian Lentils with Potatoes and Chicken

The weather here seems to have turned back a little wintery, sure doesn't have a warm spring feel to it anymore with white flakes floating about. I am back to thinking about stews instead of summery salads. This is another family favourite that I have been making for years.

Asian Lentils with Potatoes and Chicken

1 small onion
4 medium potatoes
1 – 2 tbsp. sesame oil
6 cups chicken broth or water
1 cup brown lentils
1 bunch green onions
1 cup parsley
1 lb. boneless chicken breasts
1 can sliced water chestnuts
1 tbsp. rice vinegar
1 tbsp. Soya sauce
1 1/2 tsp. chili paste or to taste
Salt

Mince the onion; peel the potatoes and cut into 3/4” cubes. Heat the oil in a large pot over medium heat. Add the onion and sauté for 2 – 3 minutes. Add the broth, lentils and potatoes. Bring the liquid to a boil, then reduce the heat to low and simmer covered until the lentils are tender (45 minutes). Trim and thinly slice the green onion, and mince the parsley. Cut the chicken into 1/2 “ cubes, and drain the water chestnuts. When the lentils are tender, stir in the chicken, water chestnuts, vinegar and Soya sauce. Cover the pot and simmer until the chicken is cooked. Stir in the green onions, parsley and chili paste, Season to taste with salt and serve hot.