Chicken Thighs with Lentils Chorizo and Red Pepper

Ingredients

• 1 2/3 cups lentils (about 2/3 pound)
• 3 cups water
• 1 teaspoon salt
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons cooking oil
• 1/2 pound dried chorizo or salami, casings removed, cut into 1/8-inch slices
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, cut into 1-inch pieces
• 4 chicken thighs
• 1/4 teaspoon fresh-ground black pepper
• 2/3 cup canned low-sodium chicken broth or homemade stock
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh parsley

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