There’s something magical about a bowl of soup that combines golden broth, hearty lentils, tender chicken, and the tangy kick of yogurt. This chicken and red lentil soup checks all the boxes: it’s rich in flavor, deeply comforting, and surprisingly easy to prepare. Whether you’re looking for a way to warm up on a snowy day or a dish to soothe your soul, this recipe is your answer.
Beyond its deliciousness, the soup is incredibly flexible. Missing an ingredient? No problem! You can swap herbs, experiment with spices, or add extra vegetables to make it your own. Think kale, spinach, or even a pinch of red pepper flakes for added heat. Ready in just an hour, this one-pot wonder is the perfect weeknight dinner or meal prep favorite. Let’s dive into why this recipe is sure to become a staple in your kitchen.
chicken and red lentil soup with lemony yogurt
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 large onions thinly sliced
- 6 garlic cloves thinly sliced
- 1 pound boneless skinless chicken thighs
- 1 ½ cups red lentils rinsed
- 1 teaspoon ground turmeric
- Salt and freshly ground black pepper
- 1 cup finely chopped mix of parsley dill, and mint
- 1 cup plain full-fat regular or Greek yogurt
- 2 tablespoons fresh lemon juice from 1 large lemon
- Optional additions:
- Hearty greens like kale or spinach
- A soft-boiled egg
- Chile oil for extra heat
Instructions
Step 1: Sauté Aromatics
- Heat the olive oil in a large pot over medium-high heat. Add the sliced onions and cook, stirring often, until they are deeply charred around the edges and tender, about 10-12 minutes. Stir in the garlic and cook until softened, about 2-3 minutes.
Step 2: Cook the Chicken and Lentils
- Add the chicken thighs, red lentils, and turmeric to the pot. Season generously with salt and black pepper. Toss the ingredients to coat them evenly with the spices.
Step 3: Simmer the Soup
- Pour 8 cups of water into the pot and bring it to a boil. Reduce the heat to medium-low and let the soup simmer, stirring occasionally, for 20-25 minutes. The lentils should split and collapse into a thick, golden broth, and the chicken should cook through.
Step 4: Shred the Chicken
- Using tongs, remove the chicken thighs from the pot and let them cool slightly. Shred the chicken into bite-sized pieces and return it to the pot. Stir in the chopped herbs, then taste and adjust the seasoning with salt and pepper as needed.
Notes
Tips for Serving and Variations
1. Enhance the Flavor Profile
To elevate the flavor, consider these additions:
- Spices: Add a pinch of cumin, coriander, or cinnamon for a warming touch.
- Broth Base: Replace water with chicken stock for a richer taste.
- Citrus Zest: Incorporate lemon or orange zest for a bright, tangy note.
2. Garnish Creatively
Top your soup with:
- A drizzle of chile oil for a spicy kick
- Toasted nuts or seeds for crunch
- Fresh herbs like cilantro or basil for a fresh finish
3. Add Hearty Ingredients
Make the soup more filling by stirring in cooked grains like quinoa or rice, or adding diced potatoes or carrots during cooking.
Health Benefits of Chicken and Red Lentil Soup
This soup is not only delicious but also packed with nutritional benefits:
- High in Protein: Chicken and lentils are excellent sources of protein, supporting muscle repair and growth.
- Rich in Fiber: Red lentils provide dietary fiber, promoting digestive health and keeping you full longer.
- Immune-Boosting: Ingredients like garlic, turmeric, and lemon juice strengthen the immune system and provide anti-inflammatory properties.
- Low in Fat: This soup is naturally low in fat, especially if you use lean chicken thighs and opt for Greek yogurt.
Enjoy this hearty, nutritious soup as a main course or pair it with crusty bread for a complete meal. The addition of lemony yogurt adds a creamy, tangy element that takes the dish to the next level. Whether you’re serving it for a family dinner or making it ahead for meal prep, this soup is sure to delight!