date:May 29, 2014
Ingredients
1 cup green lentils, rinsed, drained
2 cups salt-reduced chicken stock
4 cups water
2 Coles RSPCA Approved Chicken Breast Fillets
2 tomatoes, chopped
1 onion, finely chopped
2 celery sticks, leaves intact, chopped
2 carrots, finely chopped
1 bay leaf
1/2 cup grated parmesan, to serve
1/4 cup chopped flat-leaf parsley
Method
1. Place the lentils in a large saucepan and cover with water. Bring to the boil over high heat. Drain and rinse under cold water.
2. Bring the stock and