Lentil stew with fried chicken breast

Soak the lentils (if they’re not canned), then set them to boil in salted water flavored with bay leaves.

Whip up a light batter with a bit of oil and whole‑wheat flour, toss in some paprika and crushed garlic.

Use it to thicken the lentils, seasoning with mustard, vinegar, and a sweetener to taste.

While that’s happening, slice the chicken breast, sprinkle some salt and pepper, and pop it in a pan with a splash of oil to cook it to a lovely golden brown.

Serve the stew with the fried chicken breast.