Prepare the Base: In a large pot, heat a drizzle of olive oil over medium heat. Sauté the onion, carrots, and celery until softened, about 5 minutes.
Add the Barley and Lentils: Stir in the pearl barley and red lentils, letting them absorb some of the flavors.
Simmer: Pour in the chicken stock and water. Add smoked paprika, dried thyme, garlic powder, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes until the barley and lentils are tender.
Add the Chicken: Stir in the shredded roasted chicken and crumbled bacon (if using). Let it heat through for another 5 minutes. Adjust seasoning if necessary.
Wedges:
Preheat the Oven: Set the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season the Potatoes: Toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper. Arrange them in a single layer on the baking sheet.
Bake: Roast in the oven for 25-30 minutes, flipping halfway through, until golden and crispy.
Serving and Storage Tips:
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