Heat olive oil in a large saucepan, add red onion and celery and cook for 2-3 minutes. Stir in Leggo’s Tomato Paste and cook for 1 minute.
Stir in the chicken stock, Edgell Brown Lentils and shredded chicken and bring to the boil. Reduce heat and simmer for 5 minutes, stirring occasionally.
Serve soup with grilled parmesan toasts and garnish with parsley.