date:May 29, 2014
water to the boil in the saucepan over high heat. Remove from heat and add chicken. Place over low heat and simmer, covered, for 15 mins or until cooked. Use a slotted spoon to transfer the chicken to a plate.
3. Increase heat to high. Add the lentils, tomato, onion, celery, carrot and bay leaf. Bring to the boil. Reduce heat to low. Simmer, covered, for 45-50 mins or until lentils are tender. Season to taste.
4. Shred the chicken and return to the soup. Ladle among bowls. Top with parmesan an