Introduction: Can a Hearty Soup Be Both Soothing and Quick?
Craving a comforting, nutrient-packed meal to lift your spirits? Chicken and Red Lentil Soup With Lemony Yogurt, created by Andy Baraghani, combines charred onions, tender chicken, and creamy lentils with a bright yogurt topping for a soul-warming dish. Rated 5.0 out of 5 stars from 2,658 reviews, this recipe is perfect for cozy evenings or when you need a pick-me-up. Ready to whip up a bowl of golden goodness? Let’s dive into this hearty soup recipe!
Overview: Why Chicken and Red Lentil Soup Shines
Chicken and Red Lentil Soup With Lemony Yogurt is loved for its rich flavors, simple prep, and nourishing qualities. Here’s what makes it special:
- Time Requirement: 15 minutes prep, 45 minutes cooking, totaling 1 hour.
- Difficulty Level: Easy—requires sautéing, simmering, and shredding, ideal for all skill levels.
- Why It’s Special: Charred onions and garlic create a deep, savory broth, while red lentils melt into a thick, creamy texture. Turmeric adds golden warmth, and a lemony yogurt topping brings bright contrast. This recipe serves 4, perfect for weeknight dinners, meal prep, or cozy gatherings.
Ideal as a standalone meal or paired with crusty bread for dipping.
Essential Ingredients
Chicken and Red Lentil Soup With Lemony Yogurt uses simple ingredients for a hearty, flavorful result. Here’s what you’ll need for 4 servings:
- 3 tablespoons extra-virgin olive oil: For sautéing and flavor.
- 2 large onions, thinly sliced: Creates a charred, sweet base.
- 6 garlic cloves, thinly sliced: Adds savory depth.
- 1 pound boneless, skinless chicken thighs: Provides tender protein.
- 1½ cups red lentils, rinsed: Melts into a creamy, thick broth.
- 1 teaspoon ground turmeric: Adds warmth and golden color.
- Salt and freshly ground black pepper: Seasons the dish.
- 1 cup finely chopped mix of parsley, dill, and mint: Brings fresh, herbal brightness.
- 1 cup plain full-fat regular or Greek yogurt: Forms the tangy topping.
- 2 tablespoons fresh lemon juice (from 1 large lemon): Enhances the yogurt’s brightness.
Why These Ingredients Matter
- Red Lentils: Break down to thicken the soup naturally.
- Charred Onions: Add deep, caramelized flavor.
- Chicken Thighs: Stay tender and juicy during simmering.
- Lemony Yogurt: Balances richness with tangy freshness.
Substitutions and Variations
- Chicken Thighs: Swap with boneless chicken breasts (reduce cooking time to 15-20 minutes) or tofu for vegetarian.
- Red Lentils: Use yellow lentils or split peas (adjust cooking time slightly).
- Turmeric: Replace with ½ teaspoon curry powder for a different flavor.
- Onions: Use 1 large leek or 3 shallots, thinly sliced.
- Garlic: Substitute with 1 teaspoon garlic powder.
- Herbs: Use only parsley or dill if mint is unavailable.
- Yogurt: Swap with sour cream or plant-based yogurt for vegan.
- Lemon Juice: Use lime juice or 1 tablespoon white vinegar.
- Vegan Option: Use tofu or mushrooms instead of chicken and plant-based yogurt.
- Gluten-Free: Naturally gluten-free.
- Flavor Variations:
- Spicy Lentil Soup: Add ½ teaspoon red pepper flakes or 1 tablespoon chili oil with the garlic.
- Greens-Infused Soup: Stir in 2 cups chopped kale or spinach in the last 5 minutes.
- Egg-Topped Soup: Add a soft-boiled egg per serving for extra protein.
- Curried Lentil Soup: Replace turmeric with 1 teaspoon curry powder and ½ teaspoon cumin.
- Mediterranean Soup: Add ½ cup diced tomatoes with the lentils.
Step-by-Step Instructions
Making Chicken and Red Lentil Soup With Lemony Yogurt is a straightforward process that yields a comforting, flavorful dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 3 tablespoons olive oil, 2 onions, 6 garlic cloves, 1 pound chicken thighs, 1½ cups red lentils, 1 teaspoon turmeric, salt, pepper, 1 cup mixed herbs, 1 cup yogurt, 2 tablespoons lemon juice.
- Thinly slice onions and garlic; rinse lentils; finely chop parsley, dill, and mint; juice lemon.
Tip: Prep ingredients while the pot heats to save time; use a mandoline for quick onion slicing.
Step 2: Char the Onions and Garlic
- Heat 3 tablespoons olive oil in a large pot over medium-high.
- Add sliced onions; cook, stirring often, until deeply charred and tender, 10-12 minutes.
- Add sliced garlic; cook, stirring, until softened, 2-3 minutes.
Tip: Stir onions frequently to char evenly; lower heat if garlic browns too quickly.
Step 3: Cook the Chicken and Lentils
- Add 1 pound chicken thighs, 1½ cups rinsed red lentils, and 1 teaspoon turmeric to the pot.
- Season generously with salt and plenty of black pepper; toss to coat.
- Pour in 8 cups water; bring to a boil over high heat.
- Reduce to medium-low; simmer, stirring occasionally, until lentils collapse into a golden mush and chicken is cooked through (165°F internally), 20-25 minutes.
Tip: Skim foam from the surface if needed; stir gently to avoid breaking chicken too early.
Step 4: Shred Chicken and Add Herbs
- Using tongs, remove chicken thighs to a plate; let cool slightly, then shred with two forks.
- Return shredded chicken to the pot; sprinkle in 1 cup chopped herbs.
- Taste and adjust seasoning with salt and pepper.
Tip: Shred chicken into bite-sized pieces; add herbs at the end to retain freshness.
Step 5: Make Lemony Yogurt and Serve
- In a small bowl, combine 1 cup yogurt, 2 tablespoons lemon juice, and a pinch of salt; thin with water if using Greek yogurt for a runny consistency.
- Ladle soup into bowls, about 1½-2 cups per serving.
- Spoon lemony yogurt over each bowl; serve hot.
Tip: Swirl yogurt gently for a creamy finish; serve with extra herbs for garnish.
Assembly: Building the Perfect Chicken and Red Lentil Soup
Making Chicken and Red Lentil Soup With Lemony Yogurt is all about layering comforting flavors. Here’s how to make it shine:
- Broth: Deeply flavored with charred onions and turmeric.
- Lentils and Chicken: Creamy lentils and tender chicken for heartiness.
- Herbs: Parsley, dill, and mint add vibrant freshness.
- Lemony Yogurt: Tangy, creamy topping for balance.
Presentation Tips
- Serve in deep bowls to keep the soup warm and showcase the yogurt swirl.
- Garnish with extra herbs or a sprinkle of turmeric for color.
- Pair with holiday dishes like chicken and chickpea tray bake or desserts like Dubai chocolate for a festive spread.
Storage and Make-Ahead Tips
Chicken and Red Lentil Soup With Lemony Yogurt is great for meal prep and leftovers.
- Storage:
- Store soup (without yogurt) in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months; store yogurt topping separately.
- Make-Ahead:
- Prep onions, garlic, and herbs up to 1 day ahead; refrigerate separately.
- Cook soup (without herbs) up to 2 days ahead; add herbs and yogurt fresh when serving.
- Reheating: Reheat in a saucepan over medium-low with a splash of water for 5-10 minutes, stirring gently. Microwave in 1-minute bursts, covered, until hot. Add fresh yogurt after reheating.
- Tip: Prepare yogurt topping fresh to maintain brightness.
Recipe Variations
Chicken and Red Lentil Soup With Lemony Yogurt is versatile and easy to customize. Here are some fun twists:
- Spicy Lentil Soup: Add 1 sliced jalapeño or ½ teaspoon cayenne with the garlic.
- Vegan Lentil Soup: Use vegetable broth and tofu or mushrooms instead of chicken; use plant-based yogurt.
- Gluten-Free: Naturally gluten-free.
- Greens-Infused Soup: Add 2 cups chopped Swiss chard or kale in the last 5 minutes.
- Curried Lentil Soup: Add 1 teaspoon curry powder with the turmeric.
Nutrition Information (Per Serving, Based on 4 Servings)
- Calories: Approximately 400-500 kcal (varies with chicken and yogurt amounts).
- Protein: High, from chicken, lentils, and yogurt.
- Fat: Moderate, from olive oil and yogurt.
- Carbs: Moderate, from lentils.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Hearty, Soothing Bliss!
Chicken and Red Lentil Soup With Lemony Yogurt is the comforting dish that warms both body and soul. With its creamy lentils, tender chicken, and bright yogurt topping, it’s perfect for weeknight dinners, meal prep, or cozy gatherings. Easy to make and endlessly adaptable, this recipe is sure to become a favorite. So, grab your pot, whip up this golden soup, and enjoy a burst of flavor. We’d love to hear how your soup turns out—share your creations in the comments or on social media!
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Chicken and Red Lentil Soup With Lemony Yogurt
Description
Craving a comforting, nutrient-packed meal to lift your spirits? Chicken and Red Lentil Soup With Lemony Yogurt, created by Andy Baraghani, combines charred onions, tender chicken, and creamy lentils with a bright yogurt topping for a soul-warming dish.
Ingredients
Chicken and Red Lentil Soup With Lemony Yogurt uses simple ingredients for a hearty, flavorful result. Here’s what you’ll need for 4 servings:
- 3 tablespoons extra-virgin olive oil: For sautéing and flavor.
- 2 large onions, thinly sliced: Creates a charred, sweet base.
- 6 garlic cloves, thinly sliced: Adds savory depth.
- 1 pound boneless, skinless chicken thighs: Provides tender protein.
- 1½ cups red lentils, rinsed: Melts into a creamy, thick broth.
- 1 teaspoon ground turmeric: Adds warmth and golden color.
- Salt and freshly ground black pepper: Seasons the dish.
- 1 cup finely chopped mix of parsley, dill, and mint: Brings fresh, herbal brightness.
- 1 cup plain full-fat regular or Greek yogurt: Forms the tangy topping.
- 2 tablespoons fresh lemon juice (from 1 large lemon): Enhances the yogurt’s brightness.
Why These Ingredients Matter
- Red Lentils: Break down to thicken the soup naturally.
- Charred Onions: Add deep, caramelized flavor.
- Chicken Thighs: Stay tender and juicy during simmering.
- Lemony Yogurt: Balances richness with tangy freshness.
Substitutions and Variations
- Chicken Thighs: Swap with boneless chicken breasts (reduce cooking time to 15-20 minutes) or tofu for vegetarian.
- Red Lentils: Use yellow lentils or split peas (adjust cooking time slightly).
- Turmeric: Replace with ½ teaspoon curry powder for a different flavor.
- Onions: Use 1 large leek or 3 shallots, thinly sliced.
- Garlic: Substitute with 1 teaspoon garlic powder.
- Herbs: Use only parsley or dill if mint is unavailable.
- Yogurt: Swap with sour cream or plant-based yogurt for vegan.
- Lemon Juice: Use lime juice or 1 tablespoon white vinegar.
- Vegan Option: Use tofu or mushrooms instead of chicken and plant-based yogurt.
- Gluten-Free: Naturally gluten-free.
- Flavor Variations:
- Spicy Lentil Soup: Add ½ teaspoon red pepper flakes or 1 tablespoon chili oil with the garlic.
- Greens-Infused Soup: Stir in 2 cups chopped kale or spinach in the last 5 minutes.
- Egg-Topped Soup: Add a soft-boiled egg per serving for extra protein.
- Curried Lentil Soup: Replace turmeric with 1 teaspoon curry powder and ½ teaspoon cumin.
- Mediterranean Soup: Add ½ cup diced tomatoes with the lentils.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 3 tablespoons olive oil, 2 onions, 6 garlic cloves, 1 pound chicken thighs, 1½ cups red lentils, 1 teaspoon turmeric, salt, pepper, 1 cup mixed herbs, 1 cup yogurt, 2 tablespoons lemon juice.
- Thinly slice onions and garlic; rinse lentils; finely chop parsley, dill, and mint; juice lemon.
Tip: Prep ingredients while the pot heats to save time; use a mandoline for quick onion slicing.
Step 2: Char the Onions and Garlic
- Heat 3 tablespoons olive oil in a large pot over medium-high.
- Add sliced onions; cook, stirring often, until deeply charred and tender, 10-12 minutes.
- Add sliced garlic; cook, stirring, until softened, 2-3 minutes.
Tip: Stir onions frequently to char evenly; lower heat if garlic browns too quickly.
Step 3: Cook the Chicken and Lentils
- Add 1 pound chicken thighs, 1½ cups rinsed red lentils, and 1 teaspoon turmeric to the pot.
- Season generously with salt and plenty of black pepper; toss to coat.
- Pour in 8 cups water; bring to a boil over high heat.
- Reduce to medium-low; simmer, stirring occasionally, until lentils collapse into a golden mush and chicken is cooked through (165°F internally), 20-25 minutes.
Tip: Skim foam from the surface if needed; stir gently to avoid breaking chicken too early.
Step 4: Shred Chicken and Add Herbs
- Using tongs, remove chicken thighs to a plate; let cool slightly, then shred with two forks.
- Return shredded chicken to the pot; sprinkle in 1 cup chopped herbs.
- Taste and adjust seasoning with salt and pepper.
Tip: Shred chicken into bite-sized pieces; add herbs at the end to retain freshness.
Step 5: Make Lemony Yogurt and Serve
- In a small bowl, combine 1 cup yogurt, 2 tablespoons lemon juice, and a pinch of salt; thin with water if using Greek yogurt for a runny consistency.
- Ladle soup into bowls, about 1½-2 cups per serving.
- Spoon lemony yogurt over each bowl; serve hot.
Tip: Swirl yogurt gently for a creamy finish; serve with extra herbs for garnish.
FAQs
1. Why is my soup too thick?
Overcooking lentils or insufficient water can cause this; add more water or broth to thin.
2. Can I use bone-in chicken?
Yes, increase cooking time to 30-35 minutes; remove bones before shredding.
3. Is this recipe gluten-free?
Yes, naturally gluten-free.
4. Why is my yogurt topping lumpy?
Using thick Greek yogurt without thinning can cause this; add water for a runny consistency.
5. Can I make this in advance?
Cook soup (without herbs and yogurt) up to 2 days ahead; add fresh herbs and yogurt when serving.
6. What are the health benefits of this dish?
Lentils and chicken provide protein and fiber; yogurt adds probiotics; moderate in fat, ideal for balanced diets.