Chicken and Red Lentil Soup with Lemony Yogurt

Ingredients

• 3 tbsp olive oil (For cooking the onions)
• 2 large onions (Thinly sliced)
• 6 cloves garlic (Thinly sliced)
• 1 lb boneless, skinless chicken thighs
• 1.5 cups red lentils (Rinsed)
• 1 tsp ground turmeric
• salt (To taste; use in the soup and yogurt)
• black pepper (To taste; use plenty in the soup)
• 8 cups water
• 1 cup mixed fresh herbs (A mixture of parsley, dill, and mint; chopped if needed)
• 1 cup plain full-fat yogurt (Regular or Greek yogurt)
• 2 tbsp lemon juice
• water (A small amount, only if needed to thin Greek yogurt)

Steps

1. 1

   Rinse the red lentils under cool water until the water runs mostly clear. Thinly slice the onions and garlic, and prepare the mixed herbs. Set the chicken, lentils, turmeric, salt, and black pepper near the stove so they can be added promptly.

2. 2

   Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the sliced onions and cook, stirring regularly, until they are deeply caramelized, very soft, and richly golden brown. This may take about 20–30 minutes; reduce the heat if the onions begin to scorch.

3. 3

   Add the sliced garlic to the caramelized onions. Cook for about 1–2 minutes, stirring, until the garlic is softened and fragrant but not browned.

4. 4

   Add the chicken thighs, rinsed red lentils, ground turmeric, salt, and plenty of black pepper. Toss and stir until the chicken and lentils are coated with the onion, garlic, and spices.

5. 5

   Pour in the 8 cups of water. Stir and scrape the bottom of the pot to loosen any caramelized onion or spice that has adhered to it.

6. 6

   Increase the heat and bring the soup to a boil. Once boiling, reduce the heat to maintain a steady simmer. Cook, partially covered, until the red lentils have broken down and thickened the broth and the chicken is completely cooked through, about 25–35 minutes. The chicken should reach 165°F/74°C internally.

7. 7

   Transfer the cooked chicken thighs to a plate or bowl. When cool enough to handle, shred the chicken into bite-sized pieces using two forks.

8. 8

   Return the shredded chicken to the pot. Add the mixed parsley, dill, and mint, then stir to distribute the herbs through the soup. Taste and adjust the salt and black pepper as needed.

9. 9

   In a bowl, mix the yogurt with the lemon juice and a little salt until smooth. If using thick Greek yogurt, stir in a small amount of water until it reaches a spoonable consistency.

10. 10

    Ladle the hot soup into bowls. Top each serving with a spoonful of the lemony yogurt and serve immediately.

Notes

The transcript suggests optional variations including kale, cumin, a soft-boiled egg, or chili oil, but these were not part of the posted ingredient list. The soup should be thick and creamy from the broken-down lentils; adjust the yogurt with water only as needed, especially when using Greek yogurt.

Nutrition per serving

• soup
• main
• chicken
• lentils
• high-protein
• comfort food
• one-pot
• gluten-free