Step 1

Heat oil in a large saucepan over medium heat. Cook onion, celery and carrot, stirring, for 5-6 minutes or until soft. Add garlic and thyme. Cook for 1 minute or until aromatic.

Step 2

Add lentils and stock. Bring to boil. Reduce heat to low. Simmer for 40-45 minutes, partially covered, or until lentils are just tender. Stir through vinegar. Season. Keep warm.

Step 3

Meanwhile, preheat oven to 200C/180C fan forced. Grind fennel, cumin and sea salt using a mortar and pestle until coarsely crushed. Sprinkle both sides of chicken with the spice mixture.

Step 4

Heat a non-stick frying pan over high heat. Spray with olive oil. Cook chicken for 1-2 minutes each side or until golden. Transfer to a baking tray. Roast for 12 minutes or until cooked through. Serve with lentils and vegies. Drizzle with vinegar. Top with herbs.