Chicken and lentil soup
2 small leeks, sliced
250g button mushrooms, quartered
2 carrots, diced
1.5 litres chicken stock
3 chicken breast fillets, quartered
250ml canned brown lentils, drained and rinsed
1 tin chopped tomatoes
4 courgettes, sliced or diced
100ml shredded fresh basil
100ml grated Parmesan
Bread slices, to serve
Heat a little oil in a saucepan and saute the leeks, mushrooms and carrots until soft.
Add the stock, chicken and lentils and bring to the boil.
Boil for 10 mins.
Remove the chicken, let it cool and then shred it.
Add it back to the pan with the tomatoes.
Season to taste with salt, freshly ground black pepper and a pinch of sugar, if necessary.
Simmer for 10 mins.
Add the courgettes and simmer for 5 more mins or until all the ingredients are cooked.
Sprinkle with shredded basil and grated Parmesan cheese.
Serve with bread.