Chicken-Lentil Soup With Jammy Onions
A hearty and flavorful soup combining tender chicken thighs with red lentils, topped with caramelized onions and garlic. This Middle Eastern-inspired dish is finished with fresh parsley, a squeeze of lemon, and a dollop of yogurt.
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.
Lightly season chicken thighs all over with salt and set aside.
2 min
- 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.
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.
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.
Ladle soup into bowls; drizzle with yogurt and top with reserved onion mixture, dividing evenly.
3 min