Chicken and Red Lentil Soup

Serves 1
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Directions

  1. 1Heat olive oil in a large pot and cook the thinly sliced onions until deeply caramelized.
  2. 2Add the thinly sliced garlic cloves to the pot with the caramelized onions and soften them.
  3. 3Add the chicken thighs, rinsed red lentils, ground turmeric, salt, and plenty of black pepper to the pot, tossing to coat everything.
  4. 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.
  5. 5Finely chop the mixed herbs (parsley, dill, mint).
  6. 6In a bowl, mix the plain full-fat yogurt with lemon juice and a bit of salt.
  7. 7Shred the cooked chicken.
  8. 8Return the shredded chicken to the pot with the soup and stir in the chopped herbs, seasoning to taste.
  9. 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.