25 ml olive oil
1 onion, finely chopped
100 g baby spinach
1.2 l chicken stock
2 skinless chicken breasts, diced
250 g red lentils, soaked overnight in cold water
1. Heat the olive oil in a large, heavy- based saucepan over a moderate heat. Saute the onion for 4-5 minutes, stirring occasionally until softened but not coloured. Add the lentils to the saucepan, mix well and cover with the stock.
2. Add the bay leaf, then bring to the boil and boil for 5 minutes. Reduce to a simmer and cook for 25-30 minutes until the lentils are tender. Add the chicken at this point and simmer for a further 6-8 minutes until the chicken is cooked.
3. Remove from the heat, stir in the spinach, then adjust the seasoning if necessary. Ladle into soup bowls and serve immediately.