2 tsp extra virgin olive oil
1 carrot, finely chopped
1 stick celery, finely chopped
1 small brown onion, finely chopped
2 cloves garlic, finely chopped
3 sprigs rosemary, leaves picked
300g ripe tomatoes, chopped
1 tsp Massel Salt Reduced Chicken Style Stock Powder
185ml (3/4 cup) boiling water
420g can no-added-salt lentils, rinsed and drained
2 tsp red wine vinegar
75g (3 cups) baby spinach leaves
2 x 125g chicken breast fillets, trimmed of fat
2 tsp smoked paprika
3 Tbsp low-fat Greek-style plain yoghurt
Heat 2 tsp of the oil in a large saucepan over a medium heat. Add carrot, celery, onion, garlic and rosemary. Cook, stirring occasionally, for 6-7 minutes or until vegetables begin to soften. Add tomato and combined stock powder and water.
Cover and bring to a simmer. Cook, covered, for 15 minutes. Add lentils and vinegar. Continue to cook, uncovered, for a further 5-10 minutes or until mixture thickens and vegetables are tender. Stir in spinach.
Meanwhile, heat remaining oil in a small non-stick frying pan over a medium heat. Rub chicken all over with paprika. Add to pan and cook for 4 minutes on each side or until cooked through. Set aside for 2-3 minutes to rest.
Divide lentil mixture between shallow serving bowls or plates. Diagonally slice chicken. Arrange chicken on top of lentil mixture. Serve with yoghurt.