Description
A comforting blend of chicken and lentils infused with aromatic spices, perfect for cozy gatherings.
Ingredients
Scale
- 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
- 1 pound boneless, skinless chicken breasts or thighs
- 8 cups low sodium chicken stock
- 1 ¼ cup red lentils, rinsed
- 1 ½ cups chopped baby spinach, parsley, cilantro, dill, and mint
- Lemon wedges, for finishing
- No-knead bread, for serving
Instructions
- Caramelize the onions in a large pot with olive oil over medium heat for 16-20 minutes until golden brown. Remove a portion for garnish.
- Bloom the garlic and spices in the pot, then add chicken broth.
- Simmer the soup, adding the chicken and cooking until done, about 18-20 minutes.
- Shred the chicken after removing it from the pot to cool.
- Cook the lentils in the soup, discarding any foam, for 15-20 minutes until tender.
- Finish by adding chopped herbs and shredded chicken to the soup, adjusting the consistency and seasoning.
- Serve the soup hot with crusty bread and garnished with caramelized onions.
Notes
For a smoother texture, consider cooking lentils separately. Store in an airtight container for up to 5 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 70mg