Ingredients serve 6

3 tablespoon olive oil

1 large onion chopped

2 leeks chopped

2 carrots chopped

2 sticks celery ,chopped

175gr button mushrooms

1.2pints vegetable stock

4 tablespoon white wine

1 bay leaf

2 tsp dried mixed herbs

175g lentils

350gr skinless boneless cooked chicken , diced

salt and pepper

Method

Heat the oil in a large saucepan . Add the onion , leeks , carrots , celeryand mushrooms and cook over for 5-7minutes until softened but not coloured

Increase the heat to medium for 2-3minutes until the alcoohol has evaporated then pour in the stock .

Bring to the boil , add the bay leaf and herbs , reduce the heat , cover and simmer for 30 minutes . add the lentils , re- cover the pan and simmer stairingly for a further 40 minutes until they are tender .

Stir in the chicken season to taste with salt and pepper and simmer for a further 40 minutes until they are tender .

Stir in the chicken is piping hot . Remove and discard the bay leaf and serve immediately .

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