- 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)
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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.
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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.
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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.
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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.
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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.)
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Step 6
Ladle the soup into bowls, then spoon the lemony yogurt over before serving
New York Times