Name: Chicken and Red Lentil Soup With Lemony Yogurt Delight Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 bowl red lentils; 1 pound chicken breasts or thighs (or leftover rotisserie chicken); 1 charred onion; 6 cloves garlic; 1 pinch turmeric; 1 dose black pepper; Fresh dill, to taste; Fresh parsley, to taste; Hearty greens such as kale or spinach, chopped; 1 soft-boiled egg; Drizzle of chile oil

Jump to Recipe

Introduction

This Chicken and Red Lentil Soup is a comforting and nourishing meal, rich in protein and vibrant flavors. With a smoky charred onion base and a refreshing touch of fresh herbs, it’s perfect for any season. The optional lemony yogurt elements add a delightful brightness to every spoonful.

The image shows three bowls of yellow lentil soup with pieces of shredded white chicken on top, scattered fresh green herbs, and drizzles of white cream. Each bowl has a dark, textured rim and the soup fills most of the bowl's depth, showing a mix of smooth and chunky textures from the lentils. The bowls are set on a white marbled surface, and part of a silver spoon is visible near one bowl. The colors mainly include bright yellow, green, white, and the dark bowl contrast, creating a warm and comforting look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bowl red lentils
1 pound chicken (breasts or thighs, or leftover rotisserie chicken)
1 charred onion
6 cloves garlic
1 pinch turmeric
1 dose black pepper
Fresh dill
Fresh parsley
Hearty greens (like kale or spinach, optional)
1 soft-boiled egg (optional)
1 drizzle chile oil (optional)

Instructions

Step 1: Char the onions and garlic by heating a pot over medium heat. Add chopped onions and whole garlic cloves, cooking until they are beautifully charred and smoky.
Step 2: Stir in a pinch of turmeric and the red lentils into the pot. Pour in enough water or broth to cover the lentils and stir gently.
Step 3: Add the chicken pieces to the pot and cook uncovered over medium heat for 25–30 minutes, or until the lentils are tender and the chicken is fully cooked.
Step 4: Blend the soup using an immersion blender until it reaches your desired consistency—smooth or slightly chunky.
Step 5: Return the chicken to the pot, season with black pepper, and stir in fresh dill and parsley just before serving.
Step 6: Optional: Add hearty greens like kale or spinach, a soft-boiled egg, and a drizzle of chile oil to enhance flavor and texture.

Tips & Variations

Use leftover rotisserie chicken to save time without compromising flavor.
For a creamier soup, stir in a dollop of plain yogurt or sour cream before serving.
Add fresh lemon juice for extra brightness if you skip the yogurt.
Swap out greens for swiss chard or collard greens based on what you have available.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. For best texture, add soft-boiled eggs and fresh herbs after reheating.

How to Serve

The image shows a close-up of a dark gray bowl filled with a chunky yellow lentil soup. The soup has visible pieces of shredded white chicken, scattered green herbs on top, and a swirl of white cream or yogurt. Three bowls are partially seen, placed on a white marbled textured surface, and a spoon is placed on the side. The soup’s texture looks thick and hearty with a rich golden color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great in this soup. They tend to be juicier and add extra flavor, so feel free to use them interchangeably with breast meat.

Is this soup suitable for freezing?

Yes, this soup freezes well for up to 2 months. Freeze before adding delicate ingredients like fresh herbs, greens, or soft-boiled eggs to maintain their texture after thawing.