Chicken Lentil Soup Recipe With Lemony Yogurt Sauce (High-Fiber, High-Protein) High Fiber Recipes High Protein Recipes Mediterranean Diet Recipes Soups Chicken Recipes Dinner Lunch Gluten-free

Just because the calendar says it’s spring, here in the Midwest Mother Nature has not settled in on that. For us that means soup season is still here! This wonderful creamy chicken and red lentil soup recipe with lemony yogurt sauce is just what we need. Did you know lentils are a superfood?

The turmeric gives this Mediterranean-inspired soup a golden yellow color and combines with the lentils for a creamy soup base. (Plus check out the health benefits of turmeric.) The lovely, filling lentil soup is topped with the freshness of lemon, yogurt and fresh herbs. This high-fiber and high-protein soup is just what you need to get wonderful nutrition, warmth and great taste all in the same bowl.

To make this high-fiber and high-protein recipe you will need the following wholesome gluten-free ingredients: red lentils (check out all the health benefits of lentils), olive oil, onions, fresh garlic, boneless/skinless chicken thighs, ground turmeric, fresh herbs, Greek yogurt and a lemon for juicing. (Read about the health benefits of fiber and the health benefits of protein.)

Serve this rich, creamy red lentil and chicken soup for lunch or dinner with your favorite side dishes. We like hot bread as our side dish.

Cuisine: Mediterranean / American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6

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
• 8 cups water
• 1 cup finely chopped fresh herbs (parsley, dill and mint)
• 1 cup plain full-fat Greek yogurt or plain yogurt
• juice from 1 large lemon

Here's how to make it: 

1. In a large soup pot heat the olive oil on medium-high. Add the onions and brown them, stirring often, for about 10 minutes.
2. Add the garlic and stir continuously for another 2 minutes.
3. Add chicken, lentils, turmeric and a good pinch of salt and pepper. Stir to coat everything.
4. Pour 8 cups of water into the pot and turn the heat up to high. After the water boils, reduce heat to medium-low and cook until the lentils have broken down and made the soup creamy. This should take about 20 to 25 minutes.
5. While the soup cooks, make your yogurt sauce by combining the yogurt and juice of lemon in a small bowl. If desired, thin with a bit more lemon juice or water to get to desired consistency. Set to the side.
6. When the chicken is cooked, remove with tongs to a cutting board. Use two forks to shred the chicken and return it to the pot. Chicken is cooked through at 165 degrees F internal temperature on a food thermometer.
7. Sprinkle your herbs and taste to see if you need more salt and pepper.
8. Stir to combine.
9. Ladle the soup into bowls and drizzle with the yogurt lemon sauce. Serve with a crusty bread and enjoy! Store the soup in an airtight container in the fridge and reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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