Chicken And Lentil Soup - cooking recipe

Ingredients

1/4 cup olive oil
2 chicken breast fillets, trimmed
1 leek, halved and thinly sliced, white part only
2 garlic cloves, crushed
2 carrots, peeled and diced
2 stalks celery, diced
1 cup red lentil, washed and picked over
1 liter chicken stock
1 (400 g) can diced tomatoes
2 tablespoons chopped parsley

Preparation

Heat one tablespoon olive oil in a large saucepan over a medium-high heat.
Add the chicken breasts and cook for 3-4 minutes on each side.
Remove to a plate, allow to cool for 5 minutes then shred.
Heat the remaining oil in the saucepan over a medium heat.
Add the leek and garlic and cook, stirring for 5 minutes or until soft.
Add the celery and carrot and cook for a further 2 minutes.
Stir in the lentil and cook for 1 minute.
Add the stock and tomatoes and bring to the boil.
Reduce the heat and cook uncovered for 20 minutes or until the vegetables and lentils are tender.
Stir in the chicken and parsley and season with salt and pepper.
Serve with a dollop of yoghurt or parmesan cheese.