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
Discuss options like swapping water with chicken broth or adding spices like cumin or coriander for more depth.