Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: melt the butter in a large saucepan. add the carrot, onion, leek, celery and mushrooms; cook 3 to 5 minutes, or until softened. stir in the wine and chicken broth. bring to a boil. add the thyme and bay leaf; reduce heat, cover and simmer 30 minutes. add the lentils and continue cooking, covered, for another 30 to 40 minutes, or until the lentils are just tender, stirring the soup from time to time. stir in the diced chicken and season to taste with salt and pepper. cook until just heated through. ladle the soup into bowls and serve hot, garnished with freshly chopped thyme.

Target recipe: heat the coconut oil in a large frying pan. peel and chop the onions, then place in the frying pan and cook over a medium/high heat until softened. crush the garlic cloves and place into the frying pan along with the thyme, cumin and paprika. mix until combined, then cook for a further 2 minutes. in a large pan - place the can of chopped tomatoes, lentils and vegetable stock, then pour in the onion mixture from the frying pan. stir until well combined, then bring to the boil. once boiling reduce to a simmer and leave for 15-20 minutes. serve with greek yoghurt on top.