Chicken/Red lentils. slow cooker

Yield:8 servings 6tablespoons extra-virgin olive oil 4large onions, thinly sliced 12garlic cloves, thinly sliced 2pound boneless, skinless chicken tenders] 2 cups red lentils, rinsed 2 teaspoon ground turmeric Salt and freshly ground black pepper 2 cup finely chopped mix of parsley and mint 2cup plain full-fat regular or Greek yogurt 4tablespoons fresh lemon juice (from 1 large lemon) Preparation Step 1 Heat oil in a large pot over medium-high. Add the onions and cook, stirring often, until deeply charred around the edges and tender, 10 to 12 minutes. Add the garlic and cook, stirring often, until softened, 2 to 3 minutes. Step 2 Add the chicken, lentils and turmeric, and season generously with salt and lots of pepper. Toss everything a few times so that the turmeric can coat the other ingredients. Step 3 Pour in 8 cups water, turn the heat to high and bring to a boil. Then, adjust heat to medium-low and cook, stirring occasionally, until the lentils have split and collapsed into the broth in a golden mush and the chicken is cooked through, 20 to 25 minutes. keep warm in crock pot before serving add herbs spoon on lemony yogurt