Chicken And Red Lentil Soup With Lemony Yogurt
There’s something especially comforting about a warm bowl of Chicken And Red Lentil Soup With Lemony Yogurt when you want dinner to feel nourishing without being complicated.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 2 medium carrots diced
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 cup red lentils rinsed
- 1 pound boneless skinless chicken thighs
- 5 cups low-sodium chicken broth
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 1 large lemon divided
- ¾ cup plain Greek yogurt
- 2 tablespoons chopped fresh parsley or mint
- Extra olive oil for serving
Instructions
- Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add onion and carrots and cook for 5–7 minutes until softened. Stir in garlic, cumin, and paprika and cook for 30–60 seconds.
- Add the main ingredients: Stir in the rinsed red lentils and chicken. Pour in the chicken broth, season with salt and pepper, and bring to a gentle boil.
- Simmer: Reduce the heat and simmer partially covered for 20–25 minutes, until the lentils are soft and the chicken is fully cooked.
- Shred the chicken: Remove the chicken, shred it into bite-sized pieces, and return it to the soup. Adjust the consistency with additional broth if needed.
- Make the yogurt topping: Mix Greek yogurt with the zest of half the lemon and 1 tablespoon lemon juice. Add a little warm soup if needed to loosen the yogurt.
- Serve: Season the soup with additional lemon juice, salt, and pepper to taste. Ladle into bowls and top with lemony yogurt, fresh herbs, and a drizzle of olive oil.