New York Times Top 50 Recipes of 2025 | Chicken and Red Lent

Υλικά

3 tbsp olive oil

2 large onions, thinly sliced

6 garlic cloves, thinly sliced

1 lb boneless, skinless chicken thighs

1½ cups red lentils, rinsed

1 tsp ground turmeric

Salt & black pepper

1 cup mixed herbs (parsley, dill, mint)

1 cup plain full-fat yogurt (regular or Greek)

2 tbsp lemon juice

Οδηγίες

Heat oil in a large pot and cook the onions until deeply caramelized, then add the garlic and soften it. Add the chicken, lentils, turmeric, salt, and plenty of pepper, tossing to coat everything. Pour in 8 cups of water, bring to a boil, then simmer until the lentils break down and the chicken is cooked. Shred the chicken, return it to the pot, and stir in the herbs, seasoning to taste. Mix the yogurt with lemon juice and a bit of salt (thinning with water if using Greek yogurt), then serve the soup topped with a spoonful of the lemony yogurt