CHICKEN & RED LENTIL SOUP

OMG the weather- on and on the grey dull days. This is what I cook for a substantial lunch and enjoy how easy it is and everything really usually already in the fridge or cupboard. Why does this taste so good?….. It is the mix of fresh herbs yes- Parsley, Mint and Dill really really do make all the difference and yes the yogurt lemon compliment on top!

Make sure you SLOWLY  cook the onions  with yes 6 cloves of thinly sliced garlic! I will double the recipes and freeze in portions so I have a ready made lunch for me and more often than not the rest of the team round the kitchen table.

You can add things like: Kale , spinach or a soft boiled egg or chili oil for some heat..

I found this on the New York Time food app which is now my go to along with a few food splattered trusted cookbooks.

INGREDIENTS

4 servings

3 Tbs Extra Virgin Olive Oil

2  large onions thinly sliced

6  cloves garlic thinly sliced

450 g boneless chicken thighs

1 ½ cups rinsed red lentils

1 teaspoon turmeric powder

Salt a freshly ground pepper

1 cup finely chopped mix of Parsley, Dill and Mint

1 cup plain full fat or Greek yogurt

Juice from one large lemon 

METHOD

STEP 1

Heat Oil over medium-high heat, add onions and cook slowly, stirring often, until deeply charred around the edges and tender, 10-12 minutes. Add the garlic and cook stirring often until softened about 2-3 mins.

STEP 2

Add the chicken (leave in whole pieces), lentils (making sure you have rinsed them!), and season with salt and LOTS of pepper. Toss everything a few times so that the turmeric can coat the other ingredients.

STEP 3

Pour in 2 litres of Chicken Stock ( home cooked ideally ), turn the heat to high and bring to the boil. Once boiled turn the 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 20-25 mins.

STEP 4

Using tongs remove the chicken thighs to a plate and once cooled slightly shred and return to the pot. Sprinkle with herbs, taste and season with salt and pepper as necessary.

STEP 5

In a small bowl, combine the yogurt and lemon juice and season with salt. If using Greek yogurt, thin with a little water until it reaches a runny consistency)

STEP 6

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