Ingredients
3 tablespoons extra-virgin olive oil
2 large onions, thinly sliced
6 garlic cloves, thinly sliced
1 pound boneless, skinless chicken thighs
1 1/2 cups red lentils, rinsed
1 teaspoon ground turmeric
Salt and freshly ground black pepper
1 cup finely chopped mix of:
parsley
dill
mint
1 cup plain full-fat regular or Greek yogurt
2 tablespoons fresh lemon juice (from 1 large lemon)
Directions
1
Heat oil in a large pot over medium-high. Add the onions and cook, stirring often, until deeply charred around the edges and tender, 10 to 12 minutes. Add the garlic and cook, stirring often, until softened, 2 to 3 minutes.
2
Add the chicken, lentils and turmeric, and season generously with salt and lots of pepper. Toss everything a few times so that the turmeric can coat the other ingredients.
3
Pour in 8 cups water, turn the heat to high and bring to a boil. Then, adjust 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 to 25 minutes.
4
Using tongs, remove the chicken thighs, let them cool slightly, then shred and return to the pot. Sprinkle in the herbs, taste and season with salt and pepper as necessary.
5
In a small bowl, combine the yogurt and lemon juice and season with salt. (If using Greek yogurt, thin with water until it reaches a runny consistency.)
6
Ladle the soup into bowls, then spoon the lemony yogurt over before serving.
Description
Tasty Dal
Use thighs or make something else
Do NOT overcook them