Hearty chicken and lentil soup

Food group servings per portion:

Vegetables: 4
Lean meat/alternatives: 1 ½
Grains: 1 ½

2 tablespoon extra-virgin olive oil

½ large red chilli, deseeded, finely diced

1 clove garlic, crushed

1 brown onion, diced

400g chicken breast fillets, diced

2 celery sticks, diced

3 carrots, diced

1 small sweet potato, diced

1L chicken stock, salt reduced

400g can crushed tomatoes

400g can brown lentils, rinsed

1 zucchini diced

1 bunch parsley, roughly chopped

4 slices of sourdough bread, to serve

1. Heat the extra virgin olive oil in a large heavy based pan

2. Add chilli, garlic and onion and cook for 2-3 minutes, stirring often.

3. Add the chicken and cook for a further 3-4 minutes stirring often, until the chicken is lightly browned.

4. Add celery, carrot, sweet potato, stock and crushed tomatoes. Stir well. Bring to the boil for 3 minutes.

5. Reduce to a simmer and cook for about 15 minutes, until the carrot and sweet potato are tender.

6. Add the lentils and zucchini and cook for a further 5 minutes

7. Top with fresh parsley and divide among 4 bowls, serve hot with crusty sourdough bread

Tip: Store in the Microsafe® Soup Mug for a convenient on-the-go lunch. To enjoy later simply pop open the lid steam release vent and microwave reheat.