|2||leeks — small, sliced|
|250 g||button mushrooms — quartered|
|2||carrots — diced|
|1.5 l||stock — chicken|
|3||chicken breast fillets|
|250 ml||lentils — small brown, rinsed|
|1 can||tomatoes — chopped|
|4||courgettes — sliced|
|100 ml||fresh basil — shredded|
|100 ml||parmesan cheese — grated|
|bread — fresh, to serve|
Heat a little oil in a saucepan and sauté the leeks, mushrooms and carrots until soft. Add the stock, chicken and lentils and bring to the boil. Boil for 10 minutes.
Remove the chicken and set aside to cool slightly. Shred the chicken and add back to the saucepan with the tomatoes. Season to taste with salt, freshly ground black pepper and a pinch of sugar, if necessary. Simmer for 10 minutes. Add the courgettes and simmer for 5 more minutes until the courgettes and lentils are cooked. Sprinkle with shredded basil and grated Parmesan cheese. Serve with bread.
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