Ingredients
Soup Base
- 3-4 tablespoons olive oil
- 2 cups yellow onions, thinly sliced
- 10 cloves garlic, pressed or minced
- 1 teaspoon ground turmeric
- 1 teaspoon seven spice
- ½ teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 8 cups low sodium chicken stock
Protein and Lentils
- 1 pound boneless, skinless chicken breasts or thighs
- 1 ¼ cups red lentils, rinsed
Herbs and Garnishes
- 1 ½ cups chopped baby spinach, parsley, cilantro, dill, and mint (any combination)
- Lemon wedges (for finishing)
- No knead bread (for serving)
- Reserved caramelized onions (for garnish)
Instructions
- Caramelize Onions: Heat 3 tablespoons of olive oil in a large pot over medium heat. Add the thinly sliced onions and sauté, stirring frequently, for 16-20 minutes until golden brown and caramelized. If the pot becomes too dry, add an additional tablespoon of oil. Once done, remove ¼ of the caramelized onions and place them on a paper towel-lined plate to use as a garnish later.
- Bloom Spices and Garlic: To the same pot, add the minced garlic and cook for 30 to 60 seconds until fragrant. Then stir in ground turmeric, ground coriander, seven spice, cayenne pepper, kosher salt, and black pepper. Let the spices bloom and infuse the oil for about a minute before continuing.
- Simmer Chicken: Pour in the low sodium chicken stock and bring the pot to a boil. Add the chicken breasts or thighs, reduce heat to low, cover with a lid, and let simmer for 18-20 minutes until the chicken reaches an internal temperature of 165ºF and is fully cooked.
- Shred Chicken: Remove the cooked chicken from the pot and place it on a plate. Allow it to cool slightly, then shred the meat using two forks.
- Cook Lentils: Bring the soup back to a simmer, then add the rinsed red lentils. When white foam appears on the surface, skim it off with a spoon and discard. Cover, reduce heat to medium-low, and simmer for 15-20 minutes until the lentils are tender.
- Finish Soup: Stir the chopped fresh herbs and shredded chicken back into the pot. If the soup is too thick, add more broth or stock to thin it to your preferred consistency. Taste and adjust seasoning with additional kosher salt if needed. Add about 2 tablespoons of lemon juice now or serve with lemon wedges for individual preference.
- Serve: Ladle the soup into bowls and garnish each serving with the reserved caramelized onions. Serve alongside crusty no knead bread to soak up the rich broth.
Notes
- Use chicken thighs instead of breasts for a juicier, more flavorful soup.
- Spice levels can be adjusted by reducing or increasing cayenne pepper.
- The soup can be made ahead and stores well in the refrigerator for up to 3 days.
- For a vegetarian version, replace chicken stock and chicken with vegetable stock and add extra lentils or chickpeas.
- Rinse lentils thoroughly to minimize foam and bitterness.
- Make sure to cook chicken thoroughly to 165ºF for food safety.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
