This is really easy, nourishing, and flavorful.
1 pound brown lentils 1 pound chicken hearts and/or gizzards 1 Roma tomato per serving a bunch of water olive oil 2 or more caldo de pollo chicken bouillon cubes (the oily kind, not the dry salty kind) lemon pepper spice olive oil
Start the lentils cooking in pot with two or more large cubes of bouillon.
Lightly fry gizzards and hearts in olive oil with lemon pepper to taste. Let meat cool and chop, then add meat and remaining oil to cooking lentils. Cook lentils thoroughly and let cool a bit. Chop one Roma tomato per serving and add to bowl of lentil and meat mix.
Save rest for lunches.