Serves
4
Prep Time
10 minutes
Cooking Time
10 minutes
Ingredients
- 1 tablespoon olive oil
- 1 red onion, finely chopped
- 1 stick celery, finely sliced
- 140g tub Leggo’s Tomato Paste
- 4 cups chicken stock
- 400g can Edgell Brown Lentils, drained
- 2 cups cooked BBQ chicken, shredded
- Grilled Parmesan Toasts to serve (see tip)
- 1 tablespoon chopped fresh parsley, for garnish
Leggo's Tomato Paste Tub 2x140g
Method
STEP 1Heat olive oil in a large saucepan, add red onion and celery and cook for 2-3 minutes. Stir in Leggo’s Tomato Paste and cook for 1 minute.
STEP 2
Stir in the chicken stock, Edgell Brown Lentils and shredded chicken and bring to the boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
STEP 3
Serve soup with grilled parmesan toasts and garnish with parsley.
Tips
To make grilled parmesan toasts, spray slices of breadstick with olive oil and grill on one side. Turn bread over and sprinkle with freshly grated parmesan cheese and grill until golden brown.