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By David Gillick
This chicken and lentil stew is the perfect mid-week meal to warm you up on a cold winter night.
Preparation time: 10 minutes•
Cooking time: 30 minutes
Serves: 4 people
1. Heat the olive oil in a medium saucepan set over a medium heat. Add the onion, carrot, celery and salt and stir to combine. Cover with a lid and let the vegetables sweat for about 5 minutes, until the onion is soft and translucent.
2. Add the diced chicken, lentils, stock, curry powder and bay leaf. Bring to the boil, then turn the heat down to low and simmer, covered, for 25 to 30 minutes, until the lentils are starting to fall apart and the chicken is cooked through.
3. Remove the saucepan from the heat and stir in the lemon juice, if using. Add salt to taste. Ladle into bowls and serve.