Description
A warm and comforting soup packed with protein and fiber, topped with zesty lemon yogurt for a delightful finish.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup red lentils
- 1 diced carrot
- 1 diced onion
- 2 minced garlic cloves
- 4 cups chicken broth
- Juice and zest of 1 lemon
- 1 cup yogurt
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- Fresh herbs (cilantro or parsley) for garnish
Instructions
- In a large pot over medium heat, add a splash of olive oil and sauté onion until translucent, about 3-4 minutes.
- Add garlic and carrot, cooking for another 2-3 minutes until softened.
- Stir in red lentils, chicken broth, and chicken thighs. Bring to a boil, then reduce heat to simmer.
- Season with cumin, coriander, salt, and pepper. Cover and cook for 25-30 minutes until lentils are broken down and chicken is tender.
- Remove chicken, shred it, and return to the pot along with lemon juice and zest.
- In a small bowl, mix yogurt with additional lemon juice and a pinch of salt.
- Ladle soup into bowls, top with lemon yogurt, and garnish with fresh herbs.
Notes
For added freshness, garnish with extra lemon zest before serving. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 75mg