Lentil soup from leftovers

There is one thing that my family know. If there's any left over meat from a pork roast, the next day they'd be getting fried rice. It's my favourite go to recipe for pork leftovers.

There is a new thing, they will too, come to know. 

After a roast chook, they can bet their bottom dollar, there will be chickeny lentil soup on the stove the next day!

You will need:

1 leftover roast chook carcass. If there is stuffing, remove it. 

Place chicken carcass in a large saucepan, and if there is any left over meat chuck that in too. Add in a couple of litres of water.

Cover and simmer for half an hour. Remove carcass and any meat and let cool. Pick any meat that is still on the bones into a bowl, cover with cling wrap and put in the fridge. Put the stock in the fridge too.

The next day, strain the liquid into a bowl.  You will need about 6 cups for the soup. Freeze any leftover chicken stock for something else. More soup, or rice, whatevs.

Lentil Soup

1 tablespoon oil
2 cloves garlic, crushed
1 onion, chopped finely
2 celery stalks, chopped finely
1 375 gram packet of green lentils, rinsed and drained
6 cups of chicken stock.
handful of fresh parsley, chopped 

Heat oil in a large saucepan, gently fry garlic, onion and celery for 5 minutes.
Add any chicken meat, stock, parsley and lentils. Season with pepper only. Do not add salt at this stage, it prevents the lentils from softening or something like that. It's a thing.
Bring to the boil, then simmer, covered, for 1 hour.

Season with salt to taste.

Eat.

.....oOo.....

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