Chicken and Red Lentil Soup
Serves 1
Directions
- 1Heat olive oil in a large pot and cook the thinly sliced onions until deeply caramelized.
- 2Add the thinly sliced garlic cloves to the pot with the caramelized onions and soften them.
- 3Add the chicken thighs, rinsed red lentils, ground turmeric, salt, and plenty of black pepper to the pot, tossing to coat everything.
- 4Pour 8 cups of water into the pot with the ingredients, bring it to a boil, then simmer until the lentils break down and the chicken is cooked.
- 5Finely chop the mixed herbs (parsley, dill, mint).
- 6In a bowl, mix the plain full-fat yogurt with lemon juice and a bit of salt.
- 7Shred the cooked chicken.
- 8Return the shredded chicken to the pot with the soup and stir in the chopped herbs, seasoning to taste.
- 9Serve the soup topped with a spoonful of the lemony yogurt.
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 potknifecutting boardlemon squeezerbowlforksladlespoon
Tips
- The fresh herbs are a must for brightness.
- The lemony yogurt brings the whole dish to life.
- You can customize the soup by adding kale, cumin, a soft-boiled egg, or chili oil.
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