Step 1Heat half of the oil in a large heavy-based frying pan over high heat. Cook the chicken, in two batches, for 2–3 minutes, or until browned. Transfer to a plate and set aside.
Step 2Heat the remaining oil in the same pan over medium heat. Cook the onion, garlic, celery and capsicum, stirring, for 6–7 minutes, or until the vegetables are softened. Add tomatoes, lentils and ¼ cup of water to pan and bring to the boil. Reduce heat and simmer mixture for 10 minutes, or until thickened. Add beans and cook, covered, for 5 minutes, or until bright green and tender.
Step 3Sprinkle with parsley and season with cracked black pepper, as desired. Serve.