4 spring onions, trimmed and thinly sliced
1½ pint chicken stock
9 oz potatoes, diced
½ pint skimmed milk
9 oz skinless, boneless chicken breast, cut into small pieces
5 oz frozen or canned sweetcorn
14 oz can Puy lentils or green lentils, rinsed and drained
chopped chives, to serve (optional)
Method
Place the spring onions in a large pan with 6 tbsp stock and seasoning. Cover and cook for 2-3 mins until softened. Add the potatoes, the rest of the stock and the milk. Bring to the boil and simmer gently, partially covered, for 10 mins or until the potatoes are just tender. Ladle out about a quarter of the mixture into a blender and whizz until smooth. Stir back into the pan.
Add the chicken, sweetcorn and lentils to the pan and cook for 5-7 mins more or until the chicken is cooked. Check the seasoning and serve in warm bowls, scattered with chopped chives (if using).