Remove skin and fat from chicken pieces. Heat oil in nonstick Dutch oven or 12-inch skillet until hot. Cook chicken in oil over medium heat about 15 minutes or until light brown on all sides; drain. Stir in remaining ingredients except parsley; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer 35 to 40 minutes or until juices of chicken run clear and the lentils are tender. Sprinkle with parsley. 6 servings Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>