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
- 8 cups low sodium chicken stock
Main Ingredients
- 1 pound boneless, skinless chicken breasts (or thighs)
- 1 ¼ cups red lentils, rinsed
Herbs and Garnish
- 1 ½ cups chopped baby spinach, parsley, cilantro, dill, and mint (or any combination)
- Lemon wedges (to finish)
- No knead bread (for serving)
- ¼ cup caramelized onions (reserved for garnish)
Instructions
- Caramelize: In a large pot, heat 3 tablespoons olive oil over medium heat. Add the sliced onions and sauté, stirring frequently, for 16-20 minutes until golden brown. Add an additional tablespoon of oil if needed. Remove ¼ of the caramelized onions to a paper towel-lined plate and set aside for garnish.
- Bloom: Add the minced garlic to the pot and cook for 30-60 seconds until fragrant. Stir in turmeric, coriander, seven spice, cayenne, kosher salt, and black pepper. Allow the spices to bloom in the oil before adding broth.
- Simmer: Pour in the chicken stock and bring the pot to a boil. Once boiling, add the chicken breasts, reduce heat to low, cover, and simmer for 18-20 minutes until chicken reaches 165ºF internally and is cooked through.
- Chicken: Remove the cooked chicken from the pot and place it on a plate. Allow it to cool slightly, then shred it using two forks.
- Lentils: Return the soup to a simmer and add the rinsed lentils. As foam appears on top, skim it off with a spoon and discard. Cover the pot, lower heat to medium-low, and cook for 15-20 minutes until the lentils are tender.
- Finish: Stir the chopped herbs and shredded chicken back into the soup. Adjust consistency with an additional splash of broth if needed. Taste and add kosher salt as desired. Add about 2 tablespoons of lemon juice to the soup or serve lemon wedges alongside to be added individually.
- Serve: Ladle the soup into bowls, garnish with reserved caramelized onions, and serve with crusty no-knead bread on the side.
Notes
- Use chicken thighs instead of breasts for a juicier, more flavorful result.
- The seven spice blend can be substituted with a similar cumin-based blend if unavailable.
- Adjust cayenne pepper amount to control soup’s heat level.
- Rinsing lentils helps remove impurities and reduces foam during cooking.
- Adding lemon juice brightens the soup’s flavors and balances richness.
- Serve immediately to enjoy best texture; leftovers can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Halal
