Chicken and Red Lentil Soup With Lemony Yogurt
, 4 servings
A golden turmeric soup of charred onions, chicken and collapsed red lentils, finished with tangy lemon yogurt.
| 45 ml extra-virgin olive oil | Char onions in oil, 10-12 min | Add garlic, cook 2-3 min | Add chicken, lentils, turmeric, season | Add water, boil, simmer 20-25 min | Shred chicken, return, stir in herbs | Ladle soup, spoon yogurt over |
| 2 large onions, thinly sliced | ||||||
| 6 garlic cloves, thinly sliced | ||||||
| 450 g boneless, skinless chicken thighs | ||||||
| 300 g red lentils, rinsed | ||||||
| 1 teaspoon ground turmeric | ||||||
| Salt and freshly ground black pepper (for the soup) | ||||||
| 1.9 L water | ||||||
| 60 g finely chopped mix of parsley, dill and mint | ||||||
| 245 g plain full-fat yogurt | Combine yogurt, lemon juice & salt | |||||
| 30 ml fresh lemon juice (from 1 large lemon) | ||||||
| Pinch of salt (for the yogurt) |
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