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Title: Chicken & Red Lentil Soup w/Lemony Yogurt
Categories: Poultry, Beans, Veetables, Dairy, Citrus
Yield: 4 servings

3 tb Extra-virgin olive oil
2 lg Onions; thin sliced
6 cl Garlic; thin sliced
1 lb Boned, skinned chicken
- thighs
1 1/2 c Red lentils; rinsed
1 ts Ground turmeric
Salt & fresh ground pepper
1 c Finely chopped mix of
- parsley, dill and mint
1 c Plain full-fat yogurt
2 tb Fresh lemon juice

Heat oil in a large pot over medium-high. Add the onions
and cook, stirring often, until deeply charred around
the edges and tender, 10 to 12 minutes. Add the garlic
and cook, stirring often, until softened, 2 to 3
minutes.

Add the chicken, lentils and turmeric, and season
generously with salt and lots of pepper. Toss everything
a few times so that the turmeric can coat the other
ingredients.

Pour in 8 cups water, turn the heat to high and bring to
a boil. Then, adjust heat to medium-low and cook,
stirring occasionally, until the lentils have split and
collapsed into the broth in a golden mush and the
chicken is cooked through, 20 to 25 minutes.

Using tongs, remove the chicken thighs, let them cool
slightly, then shred and return to the pot. Sprinkle in
the herbs, taste and season with salt and pepper as
necessary.

In a small bowl, combine the yogurt and lemon juice and
season with salt. (If using Greek yogurt, thin with
water until it reaches a runny consistency.)

Ladle the soup into bowls, then spoon the lemony yogurt
over before serving.

By: Andy Baraghani

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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