Chicken and Red Lentil Soup

Serves 1
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Directions

  1. 1Heat oil in a large pot and cook the onions until deeply caramelized.
  2. 2Heat oil in a large pot and cook the onions until deeply caramelized.
  3. 3Heat oil in a large pot and cook the onions until deeply caramelized.
  4. 4Add the garlic and soften it.
  5. 5Add the garlic and soften it.
  6. 6Add the garlic and soften it.
  7. 7Add the chicken, lentils, turmeric, salt, and plenty of pepper, tossing to coat everything.
  8. 8Add the chicken, lentils, turmeric, salt, and plenty of pepper, tossing to coat everything.
  9. 9Add the chicken, lentils, turmeric, salt, and plenty of pepper, tossing to coat everything.
  10. 10Pour in 8 cups of water, bring to a boil, then simmer until the lentils break down and the chicken is cooked.
  11. 11Pour in 8 cups of water, bring to a boil, then simmer until the lentils break down and the chicken is cooked.
  12. 12Pour in 8 cups of water, bring to a boil, then simmer until the lentils break down and the chicken is cooked.
  13. 13Shred the chicken, return it to the pot, and stir in the herbs, seasoning to taste.
  14. 14Shred the chicken, return it to the pot, and stir in the herbs, seasoning to taste.
  15. 15Shred the chicken, return it to the pot, and stir in the herbs, seasoning to taste.
  16. 16Mix the yogurt with lemon juice and a bit of salt (thinning with water if using Greek yogurt).
  17. 17Mix the yogurt with lemon juice and a bit of salt (thinning with water if using Greek yogurt).
  18. 18Mix the yogurt with lemon juice and a bit of salt (thinning with water if using Greek yogurt).
  19. 19Serve the soup topped with a spoonful of the lemony yogurt.
  20. 20Serve the soup topped with a spoonful of the lemony yogurt.
  21. 21Serve the soup topped with a spoonful of the lemony yogurt.

Ingredients

  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 3 tbsp olive oil
  • 2 large onions, thinly sliced
  • 2 large onions, thinly sliced
  • 2 large onions, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 6 garlic cloves, thinly sliced
  • 1 lb boneless, skinless chicken thighs
  • 1 lb boneless, skinless chicken thighs
  • 1 lb boneless, skinless chicken thighs
  • 1.5 cups red lentils, rinsed
  • 1.5 cups red lentils, rinsed
  • 1.5 cups red lentils, rinsed
  • 1 tsp ground turmeric
  • 1 tsp ground turmeric
  • 1 tsp ground turmeric
  • Salt
  • Salt
  • Salt
  • black pepper
  • black pepper
  • black pepper
  • 1 cup mixed herbs (parsley, dill, mint)
  • 1 cup mixed herbs (parsley, dill, mint)
  • 1 cup mixed herbs (parsley, dill, mint)
  • 1 cup plain full-fat yogurt (regular or Greek)
  • 1 cup plain full-fat yogurt (regular or Greek)
  • 1 cup plain full-fat yogurt (regular or Greek)
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice
  • 2 tbsp lemon juice

Equipment

large pot

Tips

  • Give it your own personality by adding kale, cumin, a soft-boiled egg, or even chili oil.
  • The lemony yogurt is a small twist that completely changes the flavor and makes the soup bright and soothing.
  • Fresh herbs are a must.