Chicken, lentil and samp soup

Serving: 4-6

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Directions

Heat the butter and sauté the onion, garlic and leek for a few seconds.
Add the celery, potatoes, lentil and samp and stir to combine. Pour in the stock and shredded chicken and season.
Cover and cook for about 30 minutes to heat through and serve with croutons

Ingredients

30 ml (2 tbsp) butter
1 large onion, finely chopped
2 garlic cloves, finely chopped
1 leek, finely chopped
2 celery sticks, finely chopped
2 potatoes, chopped
1 g lentils, washed and drained
40 g samp and bean, ready prepared
500 ml chicken stock
300 g left over roasted chicken, shredded
Salt, to taste
Melted cheese, croutons to serve