Lentil and Chicken Stew

cook 10 mins
  • 1 tablespoon olive oil
  • 2 chicken breasts, each about 150 g (5 oz), thinly sliced
  • 3 celery sticks, roughly chopped
  • 4 roughly chopped tomatoes
  • 250 g (8 oz) ready-cooked Puy lentils
  • 400 g (13 oz) can chopped tomatoes
  • 1 chicken stock cube, crumbled
  • 2 tablespoons chopped parsley
  • Heat the oil in a medium-sized, heavy-based frying pan and cook the chicken and celery for 5 minutes. Add the tomatoes and stir for 1 minute.
  • Add the lentils, tomatoes and stock cube together with 150 ml (1/4 pint) boiling water. Bring to the boil and keep at a boil for 2 minutes, stirring occasionally.
  • Stir in the chopped parsley and serve ladled into serving bowls with crusty bread, if liked, to mop up the juices.
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