Chicken and Red Lentil Soup With Lemony Yogurt
Updated Jan. 16, 2025
- Total Time
- 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 3tablespoons extra-virgin olive oil
- 2large onions, thinly sliced
- 6garlic cloves, thinly sliced
- 1pound boneless, skinless chicken thighs
- 1½cups red lentils, rinsed
- 1teaspoon ground turmeric
- Salt and freshly ground black pepper
- 1cup finely chopped mix of parsley, dill and mint
- 1cup plain full-fat regular or Greek yogurt
- 2tablespoons fresh lemon juice (from 1 large lemon)
Nutritional analysis per serving (4 servings)
603 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 61 grams carbohydrates; 12 grams dietary fiber; 7 grams sugars; 48 grams protein; 922 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.)
- Step 6
Ladle the soup into bowls, then spoon the lemony yogurt over before serving.
Private Notes
Comments
This dish is very similar to a typical daal. Overall the broth was a little bland, so I chose to spice it up with some cumin, coriander, cinnamon, and red pepper flakes. It was a hearty soup perfect for a cold night.
This was really great- the herbs really brighten things up, and the lemony yogurt is a lovely addition. My only suggestion would be to let those chicken thighs simmer for closer to 45 minutes before shredding. They will shred after 25 minutes, but you’ll have to work at it a bit and the meat will be tougher. In contrast, after 45 minutes, they will be barely able to hold together, making the shredding a trivial affair, and therefore not costing you so much additional time in the end.
For the sauce, also try preserved lemon chopped and stirred into the yogurt. I use this all the time on vegetables roasted in harissa. It would be delicious on this.
is this raw red lentils or from the tin?
I used bone-in chicken thighs and simmered for an hour : a nice solution to amp up the flavor and the meat was falling off the bone when I shredded it. I also added some lemon to the stew at the end. And only used 6 cups of water so it would have a daal-like texture. Excellent!
I had white and dark meat left over from a rotisserie chicken, plus about eight cups of rich bone broth from that same little giving chicken. That cut down the time to make this delicious recipe. Most of the time was in preparing that load of onion and garlic. (food processor next time?) The chicken went in at the end for about five minutes. It needed a citric lift, which the yogurt swirl fixed. Another wonderful keeper!