Chicken and Lentil Stew

Ingredients:
drizzle light olive oil
200 g chicken breast, cut into pieces
1 whole onion, finely chopped
2 cloves garlic, crushed
2 sticks celery, chopped
150 g puy lentils
200 g baby potato, peeled and cubed
1 liter chicken stock
1 tbsp thyme (fresh)
1/2 tsp terragon (dried)
1 squeezed lemon juice

Procedure:
1. Warm the oil in a large saucepan and add the chicken, cook for 5 minutes or until lightly brown. 2.Add the onion, garlic and celery and saute until they start to become translucent.
3. Add the lentils followed by the potatoes, stock, thyme and terragon.
4. Bring to a steady boil for 5 minutes before simmering on a low heat for 20 minutes.
5. Add the lemon juice at the end and stir through.
6. Chop or mash to desired texture.