Serves 1
Directions
- 1Heat oil in a large pot and cook the onions until deeply caramelized.
- 2Add the garlic and soften it.
- 3Add the chicken, lentils, turmeric, salt, and plenty of pepper, tossing to coat everything.
- 4Pour in 8 cups of water, bring to a boil, then simmer until the lentils break down and the chicken is cooked.
- 5Chop mixed fresh herbs (parsley, dill, mint).
- 6Mix the yogurt with lemon juice and a bit of salt (thinning with water if using Greek yogurt).
- 7Shred the cooked chicken.
- 8Return the shredded chicken to the pot and stir in the chopped fresh herbs, seasoning to taste.
- 9Serve the soup topped with a spoonful of the lemony yogurt and garnish with fresh herbs and pepper.
Ingredients
- 3 tbsp olive oil
- 2 large onions, thinly sliced
- 6 garlic cloves, thinly sliced
- 1 lb boneless, skinless chicken thighs
- 1.5 cups red lentils, rinsed
- 1 tsp ground turmeric
- Salt
- black pepper
- 1 cup mixed herbs (parsley, dill, mint)
- 1 cup plain full-fat yogurt (regular or Greek)
- 2 tbsp lemon juice
- 8 cups water
Equipment
large potknifechopping boardlemon squeezermixing bowlspoonforkladle
Tips
- The fresh herbs are a must for a bright and soothing soup.
- The lemony yogurt topping brings the whole dish to life.
- Personalize the soup by adding kale, cumin, a soft-boiled egg, or chili oil.
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