Description
A comforting chicken and red lentil soup topped with tangy yogurt, packed with protein and fiber.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup red lentils
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon paprika
- Juice of 1 lemon
- Greek yogurt, for serving
- Olive oil, for sautéing
Instructions
- Heat a drizzle of olive oil in a large pot over medium heat.
- Sauté the chopped onion and minced garlic until softened, about 3–4 minutes.
- Add the diced carrots and diced celery, stirring for another 5 minutes.
- Toss in the cumin, turmeric, and paprika, stirring until fragrant for about 1 minute.
- Add the red lentils, chicken broth, and diced chicken. Bring to a gentle boil.
- Reduce heat to low and simmer for 20 minutes.
- Remove the chicken pieces, shred them, and return to the pot. Stir in the lemon juice.
- Serve hot, topped with a spoonful of Greek yogurt.
Notes
Adjust the amount of broth based on desired soup thickness. Refrigerate leftovers for 4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 70mg