Flatten the chicken carcass and place it in a large pot with all the vegetables, the bay leaf, peppercorns and herbs (reserve some parsley to chop as garnish) and cover with water.
Bring to the boil, put the lid on and simmer for an hour.
Strain the soup, discard the bones, then pour the soup back into the pot with the veg. Toss in the lentils, bring back to the boil and then simmer until the lentils are tender.
Season, scatter with chopped parsley and serve.
I have cooked this
1