Place the spring onions in a large pan
with 6 tbsp stock and seasoning. Cover
and cook for 2-3 mins until softened.
Add the potatoes, the rest of the stock
and the milk. Bring to the boil and
simmer gently, partially covered, for
10 mins or until the potatoes are just
tender. Ladle out about a quarter of the
mixture into a blender and whizz until
smooth. Stir back into the pan.
Add the chicken, sweetcorn and lentils
to the pan and cook for 5-7 mins more
or until the chicken is cooked. Check
the seasoning and serve in warm bowls,
scattered with chopped chives (if using).