i) Place the chicken legs, 1 bay leaf, 1 carrot (peeled), 1 onion (halved), 1 stick of celery and the leek in a pot.ii) Add 2 litres of water and simmer for 1½ hours.
iii) Cool and remove meat from the bone and chop into small pieces.
iv) Use the cooking liquor that has been strained as the base for the soup.
i) In a saucepan, cook the vegetables and dry spices in a little rapeseed oil.
ii) Add the tomato puree, passata, sugar and the stock (1-1½ litres), bay leaves, cooked lentils and simmer for 30 mins.
iii) Season with salt and pepper.
To finish off the soup, add the cooked chopped chicken and some chopped fresh coriander leaves.