Treda – m. c. de marco

Ingredients

• 1 ½ lbs. chicken quarters, separated, or thighs
• 1 T olive oil
• 1 onion, sliced
• 1 medium or 3 small campari tomatoes (or 1 oz. tomato paste)
• 1 tsp. pepper
• 1 tsp. turmeric
• 1 tsp. salt
• 2–3 ½ c. water or broth, depending on how soupy you want it (1 c. in an Instant Pot)
• 2 cubes frozen cilantro (or 20 sprigs fresh, fished out at the end)
• dash dried coriander (or 1 tsp, if no frozen or fresh cilantro)
• dash ground coriander (or 1 tsp, if no frozen or fresh cilantro)
• 2 T fenugreek seeds (or 2 tsp powdered)
• 1 tsp. Ras el Hanout (optional)
• ¼ c. brown lentils (preferably small ones)
• ⅛ c. red lentils
• ½ lb short pasta, cooked, or a few slices of crusty bread