Chicken-Lentil Soup With Jammy Onions

Ingredients

• •4 pieces skin-on, bone-in chicken thighs, patted dry
• •1 tsp Kosher salt
• •¼ cup extra-virgin olive oil
• •1 large large onion, thinly sliced
• •6 cloves garlic cloves, thinly sliced
• •1 cup red lentils, rinsed
• •1 tsp ground turmeric
• •½ cup finely chopped parsley
• •2 Tbsp fresh lemon juice
• •½ cup Plain yogurt

Cooking Instructions

1. 1.

   Lightly season chicken thighs all over with salt and set aside.

   2 min

2. 2.

   Heat oil in a medium pot over medium-high. Add onion and cook, stirring occasionally, until golden brown, 12-15 minutes. Add garlic and cook, stirring often, until garlic is golden and onion is deep golden brown and lightly charred around the edges, about 5 minutes. Remove pot from heat and transfer onion and garlic to a plate with a slotted spoon; set aside for serving.

   20 min

3. 3.

   Return pot to medium-high heat; pour in lentils and sprinkle turmeric over. Cook, stirring a few times, until fragrant, about 30 seconds. Add reserved chicken and 6 cups water; season generously with salt and some pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until chicken is cooked through and lentils are tender, 20-25 minutes.

   25 min

4. 4.

   Using tongs, transfer chicken to a cutting board; let cool slightly. Shred meat with 2 forks or your hands; discard skin and bones. Return shredded chicken meat to pot and add parsley. Remove from heat and stir in lemon juice.

   10 min

5. 5.

   Ladle soup into bowls; drizzle with yogurt and top with reserved onion mixture, dividing evenly.

   3 min