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
Protein and Lentils
- 1 pound boneless, skinless chicken breasts or thighs
- 8 cups low sodium chicken stock
- 1 ¼ cups red lentils, rinsed
Finishing Ingredients
- 1 ½ cups chopped baby spinach, parsley, cilantro, dill, and mint (or a mix of preferred herbs)
- Lemon wedges, for serving
- No knead bread, for serving
Instructions
- Caramelize: In a large pot, heat 3 tablespoons of olive oil over medium heat. Add the thinly sliced onions and sauté, stirring frequently, for 16 to 20 minutes until the onions are golden brown. Add an additional tablespoon of oil if needed to prevent sticking. Remove ¼ of the caramelized onions and place them on a paper towel-lined plate to drain and set aside for garnish.
- Bloom Spices: Add the pressed garlic to the pot with the onions and cook for 30 to 60 seconds until fragrant. Stir in turmeric, ground coriander, seven spice, cayenne pepper, kosher salt, and black pepper. Allow the spices to bloom in the oil to release their flavors before adding the broth.
- Simmer Chicken: Pour in the chicken stock and bring the mixture to a boil. Once boiling, add the chicken breasts, reduce heat to low, cover with a lid, and simmer for 18 to 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 let it cool slightly on a plate. Shred the chicken into bite-sized pieces using two forks.
- Cook Lentils: Return the pot to a simmer and add the rinsed red lentils. When white foam forms on the surface, skim it off with a spoon and discard. Cover the pot, reduce heat to medium-low, and cook the lentils for 15 to 20 minutes until tender.
- Finish Soup: Stir in the chopped fresh herbs and shredded chicken into the soup. Add extra broth or stock if the soup needs thinning. Taste and adjust seasoning with kosher salt as desired. You can add about 2 tablespoons of lemon juice at this stage or serve lemon wedges for guests to add individually.
- Serve: Ladle the soup into bowls, garnish with the reserved caramelized onions, and serve alongside crusty no knead bread for a satisfying meal.
Notes
- Use chicken thighs instead of breasts for a richer flavor and more tender texture.
- Rinsing lentils is key to remove excess starch and prevent foaming.
- Adjust cayenne pepper according to your heat preference.
- Fresh herbs can be varied to your taste, or replaced with dried herbs if fresh are unavailable.
- Serve with crusty bread to soak up the flavorful broth.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Low Salt
