Chicken and Red Lentil Soup with Lemony Yogurt

On a cold winter evening, this bowl of this hearty lentil soup will warm you up. The broth is simply (and deeply) flavored with charred onions and six garlic cloves, plus and 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. 

Makes: 4 servings
Time to cook: 1 hour (15 minutes prep, 45 minutes cook time)

Ingredients

· 3 tablespoons extra-virgin olive oil 

·  2 large onions, thinly sliced 

· 6 garlic cloves, thinly sliced 

· 1 pound boneless, skinless chicken thighs 

· 1½ 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)

Cooking Instructions 

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.)

6. Ladle the soup into bowls, then spoon the lemony yogurt over before serving. 

Nutrition per serving
603 calories; 20 grams fat; 5 grams saturated fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 61 grams carbohydrates; 48 grams protein; 12 grams fiber; 7 grams sugar; 922 milligrams sodium

Original Recipe by Andy Baraghani, NYTimes  

‍