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

Scale

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.

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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.