Chicken and Red Lentil Soup With Lemony Yogurt 

By Andy Baraghani

Updated January 15, 2025

  • Armando Rafael for The New York Times. Food Stylist: Hadas Smirnoff.
Media 1 of 1
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5(5,536)
Comments
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If you’re feeling a bit worn down, one bowl of this hearty lentil soup will bring you back to life — or at least fool you into thinking so. The broth is simply (and deeply) flavored with charred onions and six garlic cloves, plus a generous pinch of turmeric that stains the soup gold. As they cook down, the lentils melt into the broth, making it thick and rich. A healthy dose of black pepper brings gentle heat to clear your head, and the final sprinkle of fresh dill and parsley adds a bright, herbal finish. This soup is soothing and satisfying on its own, but feel free to add a few extras: hearty greens like kale or spinach to wilt, a soft-boiled egg, or even chile oil for some heat. 

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Ingredients

Yield:4 servings  

  • 3 tablespoons extra-virgin olive oil 

  • 2 large onions, thinly sliced 

  • 6 garlic cloves, thinly sliced 

  • 1 pound boneless, skinless chicken thighs 

  • 1 ½ cups red lentils, rinsed 

  • 1 teaspoon ground turmeric 

  • Salt and freshly ground black pepper 

  • 1 cup finely chopped mix of parsley, dill and mint 

  • 1 cup plain full-fat regular or Greek yogurt 

  • 2 tablespoons fresh lemon juice (from 1 large lemon)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

61 grams carbs; 116 milligrams cholesterol; 603 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 5 grams saturated fat; 20 grams fat; 12 grams fiber; 922 milligrams sodium; 48 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.)

  6. Step 6

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

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Ratings

5 out of 5
5,536 user ratings
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Comments

Sarah

This dish is very similar to a typical daal. Overall the broth was a little bland, so I chose to spice it up with some cumin, coriander, cinnamon, and red pepper flakes. It was a hearty soup perfect for a cold night.

Kevin C.

This was really great- the herbs really brighten things up, and the lemony yogurt is a lovely addition. My only suggestion would be to let those chicken thighs simmer for closer to 45 minutes before shredding. They will shred after 25 minutes, but you’ll have to work at it a bit and the meat will be tougher. In contrast, after 45 minutes, they will be barely able to hold together, making the shredding a trivial affair, and therefore not costing you so much additional time in the end.

Mary James Breen

For the sauce, also try preserved lemon chopped and stirred into the yogurt. I use this all the time on vegetables roasted in harissa. It would be delicious on this.

FrancesNapa

I used a shredded (skinless) rotisserie chicken adding it after the lentils had cooked. This worked well. The lentils were from Rancho Gordo. I added some chili crisp oil to spice it up when I ate the soup.

Leslie from Ottawa

This recipe was an excellent base. Based on the comments, I added some Better than Bouillon chicken flavour to the mix, I also added about 2T of ras el hanout with the turmeric because I knew I wanted more spices in my soup. I used 2 lb rather than 1lb of chicken thighs. Also based on the comments (and because I had them), I added some diced celery, carrot and leek after browning the onions. The lemony-herb yogourt was fantastic with this. A very tasty and hearty soup.

Deirdre718

I’ve made this several times. It is a comforting cold weather soup. It is a soup that lends itself to variations. Based on previous comments, I have added ginger, cinnamon, coriander to make the soup more flavorful. Occasionally, for a bit more sourness, in addition to lemon juice, I’ve added a splash of white vinegar and/or sumac. I have also added leftover rice and frozen spinach.

Deirdre718

@Deirdre718 I’ve also added kale to the soup

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Credits

By Andy Baraghani

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