Preparation

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the sliced onion and carrots, season lightly with salt, and sauté for approximately 3 minutes, stirring occasionally, until the onions begin to soften.

Move the onion and carrot mixture to the sides of the pot to create space in the center. Generously season the chicken thighs with salt and pepper, then place them skin-side down in the pot. Cook for 7 to 9 minutes, or until the skin releases easily from the pan, turning the vegetables occasionally to prevent sticking.

Add tomato paste, ground cumin, turmeric, and garlic to the onions and carrots, stirring to combine. Flip the chicken thighs over, stacking them if necessary to create room for mixing. Cook for about 2 minutes, allowing the tomato paste to darken and the spices to bloom.

Stir in the rinsed lentils and add 4 cups of water, ensuring the lentils and most of the chicken are submerged. Increase the heat to bring the liquid to a boil, then reduce to a simmer. Season the broth with salt, cover the pot with the lid slightly ajar, and cook for 40 to 45 minutes. Stir occasionally to ensure even cooking, until the lentils are tender and the chicken is thoroughly cooked.

Remove the skin from the chicken and discard. Stir in half the lime juice, then taste and adjust seasoning with additional lime juice or salt as needed. Ladle the dish into bowls, garnish with chopped cilantro or parsley, and serve warm.