# 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.

_Soup_

Prep: 15 min · Cook: 45 min · Total: 60 min · Yields: 4 servings

## Ingredients

- 2 tbsp olive oil
- 1 medium yellow onion (finely diced)
- 3 cloves garlic (minced)
- 2 medium carrot (peeled and diced)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 tbsp tomato paste
- 1 cup red lentils (rinsed)
- 1 ½ lb bone-in, skin-on chicken thighs (about 3–4 thighs)
- 6 cups low-sodium chicken broth
- 1 tsp kosher salt (plus more to taste)
- ½ cup plain whole-milk yogurt
- 1 lemon (zested and juiced)
- 2 tbsp fresh parsley (roughly chopped, for serving)

## Instructions

1. Heat the 2 tbsp olive oil in a large pot or Dutch oven over medium heat until shimmering.
2. Add the diced yellow onion and diced carrot and cook, stirring occasionally, until the onion is soft and translucent, about 6 minutes.
3. Add the 3 cloves minced garlic and cook for 1 minute until fragrant.
4. Stir in the 1 tsp ground cumin, 1 tsp ground coriander, 0.5 tsp smoked paprika, 0.25 tsp ground turmeric, and 0.25 tsp cayenne pepper. Cook for 30 seconds, stirring constantly, until the spices are toasted and fragrant.
5. 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.
6. Add the 1 cup rinsed red lentils and stir to coat them in the spiced base.
7. Nestle the 1.5 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.
8. 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.
9. 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 0.5 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.

## Tip

> Don't stir the lentils too aggressively once they start to break down — letting them sit undisturbed for the last 10 minutes of simmering gives them time to thicken the broth naturally rather than turning it gluey.

Tags: comfort-food, one-pan, weeknight, gluten-free, 30-minute

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Canonical: https://just-recipes.io/recipes/chicken-and-red-lentil-soup-with-lemony-yogurt