250g streaky bacon, diced (we love Hellers) 1 onion, diced 2 large or 4 small carrots, peeled and diced or grated (we love Wilcox Beta Bites) 3 celery stalks, diced 1 leek, top removed, thinly sliced 450g chicken thighs, boneless, skinless (we love Waitoa Free Range) 2 tbsp fresh thyme, chopped (we love Superb Herb) ½ cup split red lentils (we love Alison’s Pantry) 2 cups chicken stock 2 cups water ¼ cup sour cream
Heat a drizzle of oil in a large pot on medium to high heat. Add bacon and cook for about 2 minutes. Reduce heat to medium and add onion, carrots, celery and leek. Stir, cover and cook for 4-5 minutes, stirring occasionally until vegetables are just tender.
Pat chicken dry with paper towels and season with salt. Add to pot with thyme, lentils, stock, water and salt and bring to a simmer while stirring. Reduce heat to low, cover and simmer gently for 15-20 minutes until chicken is cooked and lentils are tender.
Using a slotted spoon, remove chicken from soup, roughly dice or shred and return to pot. Stir in sour cream and season to taste with salt and pepper.