Ingredients

3 tablespoon olive oil

1 large onion , chopped

2 leeks chopped

2 sticky celery chopped

175gr button mushrooms chopped

4 tablespoon dry white wine

1.2 litres vegetable stock

1 bay leaf (Randa) 

175gr puy lentils

350gr skinless boneless cooked chicken diced

Salt and pepper

Method

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

Increase the heat to medium , pour in the wine and cook for 2-3 minutes until the alcohol has evaporated but not alcohol until they are tender .

Stir in the chicken , season to taste with salt and pepper and simmer for a further 5-10 minutes until the chicken is piping hot . Remove and discharge the bay leaf and serve immediately.

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