4 chicken thighs – deboned and chopped into small cubes
Puy lentils 150g
Chicken stock 300ml
2-3 cloves garlic
Herbs – mixed herbs, dried parsley, fresh thyme and bayleaf are good options
Small amount of salt and a some pepper for seasoning
Chop the vegetables into small pieces (onion, leek, carrot and garlic)
Fry the chopped pieces of chicken in a little (teaspoon) of olive oil. Put to one side to rest the meat whilst you fry the vegetables in the same pan and add herbs and seasonings.
Rinse lentils and add these and the chicken to the vegetable mix.
Pour the stock over this and stir. Cover the pan, and cook for around 25-30 minutes until the lentils are cooked through.
Simple and delicious