Indian Spiced Chicken and Lentils

2 cups lentils

3 cups chicken broth

3 cups water

1 small yellow onion, diced

1 cup diced celery

1 teaspoon cumin

1/2 teaspoon coriander

1 teaspoon kosher salt

1/2 teaspoon dried mustard

1/2 teaspoon turmeric

4 cloves garlic, chopped

1 (4 ounce) can diced green chilies (hot or mild, your choice)--no need to drain (No Sugar Added)

1 tablespoon dried parsley (or 1/4 cup finely chopped fresh)

3-4 large chicken breast halves

Use a 4 to 5 quart slow cooker. Rinse the lentils under cold water until it runs clear. Dump into the slow cooker. Add broth and water. Add diced onion and celery. Add all spices, the garlic, and chilies. Stir to combine. Lay chicken breast halves on top of the assembled food. Cover and cook on low for about 7 hours, or on high for about 4. Before serving, remove chicken from the slow cooker, chop it up, and stir back in. Serve over basmati rice if desired.