Chicken and Red Lentil Soup With Lemony Yogurt
Description: If you’re feeling a bit worn down, one bowl of this hearty lentil soup will bring you back to life — or at least fool you into thinking so. The broth is simply (and deeply) flavored with charred onions and six garlic cloves, plus a generous pinch of turmeric that stains the soup gold. As they cook down, the lentils melt into the broth, making it thick and rich. A healthy dose of black pepper brings gentle heat to clear your head, and the final sprinkle of fresh dill and parsley adds a bright, herbal finish. This soup is soothing and satisfying on its own, but feel free to add a few extras: hearty greens like kale or spinach to wilt, a soft-boiled egg, or even chile oil for some heat.
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 large onions, thinly sliced
- 6 garlic cloves, thinly sliced
- 1 pound boneless, skinless chicken thighs
- 1 1/2 cups red lentils, rinsed
- 1 teaspoon ground turmeric
- Salt and freshly ground black pepper
- 1 cup finely chopped mix of parsley, dill and mint
- 1 cup plain full-fat regular or Greek yogurt
- 2 tablespoons fresh lemon juice (from 1 large lemon)
Instructions
- Heat oil in a large pot over medium-high. Add the onions and cook, stirring often, until deeply charred around the edges and tender, 10 to 12 minutes. Add the garlic and cook, stirring often, until softened, 2 to 3 minutes.
- Add the chicken, lentils and turmeric, and season generously with salt and lots of pepper. Toss everything a few times so that the turmeric can coat the other ingredients.
- Pour in 8 cups water, turn the heat to high and bring to a boil. Then, adjust heat to medium-low and cook, stirring occasionally, until the lentils have split and collapsed into the broth in a golden mush and the chicken is cooked through, 20 to 25 minutes.
- Using tongs, remove the chicken thighs, let them cool slightly, then shred and return to the pot. Sprinkle in the herbs, taste and season with salt and pepper as necessary.
- In a small bowl, combine the yogurt and lemon juice and season with salt. (If using Greek yogurt, thin with water until it reaches a runny consistency.)
- Ladle the soup into bowls, then spoon the lemony yogurt over before serving.