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. 13Chop mixed fresh herbs (parsley, dill, mint).
  14. 14Chop mixed fresh herbs (parsley, dill, mint).
  15. 15Chop mixed fresh herbs (parsley, dill, mint).
  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. 19Shred the cooked chicken.
  20. 20Shred the cooked chicken.
  21. 21Shred the cooked chicken.
  22. 22Return the shredded chicken to the pot and stir in the chopped fresh herbs, seasoning to taste.
  23. 23Return the shredded chicken to the pot and stir in the chopped fresh herbs, seasoning to taste.
  24. 24Return the shredded chicken to the pot and stir in the chopped fresh herbs, seasoning to taste.
  25. 25Serve the soup topped with a spoonful of the lemony yogurt and garnish with fresh herbs and pepper.
  26. 26Serve the soup topped with a spoonful of the lemony yogurt and garnish with fresh herbs and pepper.
  27. 27Serve the soup topped with a spoonful of the lemony yogurt and garnish with fresh herbs and pepper.

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
  • 8 cups water
  • 8 cups water
  • 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.