Chicken, Lentil & Vegetable Casserole
A healthy and tasty casserole which is a great way to use up any Sunday roast leftovers. This dish is all about crisp, vibrant flavours, bringing a refreshing lightness to the dark and wintery evenings.
Serves: 4 Preparation time: 15 minutes Cooking time: 40 minutes Equipment: 2.3l round glass casserole
75g pack diced pancetta
1 onion, chopped
1 clove garlic, crushed
2 medium leeks, trimmed, washed and sliced
75g french beans, halved
75g chantanay carrots, halved lengthways
200g puy lentils, rinsed
600ml really hot chicken stock
175g cooked chicken, in strips
100g frozen soya beans
2 tbsp chopped fresh thyme
Grated rind and juice of 1 lemon
Black pepper to taste
Preheat the oven to Gas 4, 180 C.
Fry the pancetta in a pan without oil until lightly browned, add the onion and garlic and cook 1-2 minutes until softened. Add the leeks, beans, carrots and lentils and cook 1-2 minutes; place into the Pyrex Essentials 2.3l round glass casserole with boiling stock. Cook in a preheated oven with the lid on for 25 minutes.
Add the chicken, soya beans, thyme, lemon and pepper and stir well. Replace the lid and cook for a further 15 minutes to heat through.
Check the seasonings and serve.