Quick lentil, chicken, spring greens and broccoli soup

Method

1. Heat a glug of oil in a large deep saucepan. Add the onion and fry for 2-3 minutes over a medium heat, then add the carrots and celery. Cook for 10 minutes, stirring often.
2. When the veg have a little colour and are starting to soften, add the chicken and fry for a couple of minutes with the veg, then pour in the stock.
3. Add the puy lentils and bring to a simmer. Cook for 5 minutes, then add the spring greens and lemon juice. Cook for 5 minutes more. To serve, stir in the parsley and season to taste, then ladle into bowls.