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Chicken and Red Lentil Soup with Lemony Yogurt
15 min
45 min
1 hr
4 servings
Steps
- 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.
Originally published at cooking.nytimes.com. Reproduced for personal collection.
