Ingredients

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 (or any combination you like)

Lemon wedges (to finish)

No knead bread (for serving)

Instructions

Step 1: 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 extra tablespoon of oil if needed. Remove ¼ of the caramelized onions to a paper towel-lined plate for garnish.

Step 2: Add the garlic to the pot and cook for 30-60 seconds. Stir in turmeric, coriander, seven spice, cayenne, kosher salt, and black pepper. Let the spices bloom for about a minute before adding the chicken stock.

Step 3: Bring the soup to a boil. Add the chicken breasts, reduce heat to low, cover, and simmer for 18-20 minutes until the chicken reaches an internal temperature of 165ºF and is cooked through.

Step 4: Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks.

Step 5: Return the pot to a simmer and add the rinsed lentils. When white foam appears on top, skim it off with a spoon and discard. Cover and cook on medium-low heat for 15-20 minutes until the lentils are tender.

Step 6: Stir in the chopped herbs and shredded chicken. Add a splash of broth if needed to adjust the soup’s consistency. Taste and add more kosher salt if required. Add about 2 tablespoons of lemon juice to the soup, or serve lemon wedges on the side.

Step 7: Serve the soup topped with the reserved caramelized onions alongside crusty bread.

Tips & Variations

For more depth, use chicken thighs instead of breasts for a richer flavor and juicier texture.

If you prefer less heat, reduce or omit the cayenne pepper.

Add other vegetables like carrots or celery in the initial sauté step for extra texture and flavor.

Use any fresh herbs you enjoy or have on hand; the combination of parsley, cilantro, dill, and mint creates a bright, fresh finish.

FAQs

Can I use dried herbs instead of fresh?

Yes, you can substitute dried herbs, but reduce the quantity to about one-third since dried herbs are more concentrated. Add them earlier in the cooking process to allow the flavors to develop.

Can I make this soup vegetarian?

To make a vegetarian version, omit the chicken and use vegetable stock instead of chicken stock. You can add extra lentils or beans for protein and cook the soup until the lentils are tender.