Chicken and Red Lentil Soup With Lemony Yogurt
Hearty red lentils and tender pulled chicken in a warmly spiced broth, finished with a bright lemon-yogurt swirl that cuts right through the richness.
Ingredients
- 2 tbspolive oil
- 1 mediumyellow onion(finely diced)
- 3 clovesgarlic(minced)
- 2 mediumcarrot(peeled and diced)
- 1 tspground cumin
- 1 tspground coriander
- ½ tspsmoked paprika
- ¼ tspground turmeric
- ¼ tspcayenne pepper
- 1 tbsptomato paste
- 1 cupred lentils(rinsed)
- 1 ½ lbbone-in, skin-on chicken thighs(about 3–4 thighs)
- 6 cupslow-sodium chicken broth
- 1 tspkosher salt(plus more to taste)
- ½ cupplain whole-milk yogurt
- 1lemon(zested and juiced)
- 2 tbspfresh parsley(roughly chopped, for serving)
Method
- 01
Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering.
- 02
Add the diced yellow onion and diced carrot and cook, stirring occasionally, until the onion is soft and translucent, about 6 minutes.
- 03
Add the 3 cloves minced garlic and cook for 1 minute until fragrant.
- 04
Stir in the 1 tsp ground cumin, 1 tsp ground coriander, ½ tsp smoked paprika, ¼ tsp ground turmeric, and ¼ tsp cayenne pepper. Cook for 30 seconds, stirring constantly, until the spices are toasted and fragrant.
- 05
Push the vegetables to the side and add the 1 tbsp tomato paste directly to the center of the pot. Cook the paste, stirring it against the bottom, for 1 minute until it darkens slightly, then stir everything together.
- 06
Add the 1 cup rinsed red lentils and stir to coat them in the spiced base.
- 07
Nestle the 1 ½ lb bone-in chicken thighs skin-side up into the pot, then pour in the 6 cups chicken broth. Add the 1 tsp kosher salt and bring to a boil.
- 08
Reduce heat to a gentle simmer, partially cover, and cook for 25–30 minutes until the lentils have completely broken down and the chicken is cooked through and tender.
- 09
Transfer the chicken thighs to a cutting board. Remove and discard the skin and bones, then shred the meat into bite-sized pieces using two forks.
- 10
Return the shredded chicken to the pot. Stir well — the lentils should have thickened the broth considerably. Thin with a splash of water or broth if needed, and taste for salt.
- 11
In a small bowl, whisk together the ½ cup plain yogurt with the lemon zest and 2 tbsp lemon juice until smooth.
- 12
Ladle the soup into bowls, add a generous dollop of the lemony yogurt, and scatter the 2 tbsp fresh parsley over the top. Serve immediately.
Adapted from public domain & community sources