1 tbsp coconut oil or ghee
180g brown onion, chopped
130g leek, sliced
100g celery, chopped
150g carrot, sliced
3 garlic cloves, chopped
1 tsp sea salt
½ tsp ground black pepper
2 tbsps tomato purée
1.5 litres vegetable stock (made with
1½ organic stock cubes)
80g (dry weight) red dried lentils, rinsed and drained
700g skinless, boneless chicken thighs, visible fat removed and chopped

Heat the oil/ghee in a large saucepan over a medium heat. Add the onion and fry for 3 minutes, stirring occasionally.

Add the celery, and leek. Cook for 3 minutes, stirring occasionally.

Add the carrots and cook for 3 minutes, stirring occasionally.

Add the garlic and cook for 2 minutes, stirring occasionally.

Add the tomato purée, salt and pepper. Stir well and cook for 1 minute.

Add the vegetable stock and lentils. Increase heat and bring to a boil then reduce heat to simmer gently.

Add the chicken and stir well. Cover and cook for 40 minutes. Taste and add more seasoning if required.

Store any leftovers in an airtight container and refrigerate for up to 3 days, or freeze on same day.

Store any leftovers in an airtight container and refrigerate for up to 4 days or freeze on same day.