Serves 1
Directions
- 1Heat oil in a large pot.
- 2Cook the onions until deeply caramelized.
- 3Add the garlic and soften it.
- 4Add the chicken, lentils, turmeric, salt, and plenty of pepper, tossing to coat everything.
- 5Pour in 8 cups of water.
- 6Bring to a boil.
- 7Simmer until the lentils break down and the chicken is cooked.
- 8Shred the chicken.
- 9Return the shredded chicken to the pot.
- 10Stir in the herbs, seasoning to taste.
- 11Mix the yogurt with lemon juice and a bit of salt (thinning with water if using Greek yogurt).
- 12Serve 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
Equipment
large pot
Tips
- The fresh herbs are a must.
- The lemony yogurt brings the whole thing to life.
- You can add kale, cumin, a soft-boiled egg, or chili oil to give it your own personality.
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