MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken & Red Lentil Soup With Lemony Yogurt
 Categories: Poultry, Beans, Vegetables, Dairy, Citrus
      Yield: 4 Servings

      3 tb Extra-virgin olive oil
      2 lg Onions; thin sliced
      6 cl Garlic; thin sliced
      1 lb Chicken thighs;
           - boned, skinned
  1 1/2 c  Red lentils; rinsed
      1 ts Ground turmeric
           Salt
           Pepper; fresh ground
      1 c  Parsley, dill, & mint;
           - finely chopped, mixed
      1 c  Plain full-fat yogurt
      2 tb Fresh lemon juice

  Heat oil in a large pot over medium-high. Add the onions and cook,
  stirring often, until deeply charred around the edges and tender,
  10 to 12 minutes. Add the garlic and cook, stirring often, until
  softened, 2 to 3 minutes.

  Add the chicken, lentils, and turmeric, and season generously with
  salt and lots of pepper. Toss everything a few times so that the
  turmeric can coat the other ingredients.

  Pour in 8 cups water, turn the heat to high and bring to a boil.
  Then, adjust heat to medium-low and cook, stirring occasionally,
  until the lentils have split and collapsed into the broth in a
  golden mush and the chicken is cooked through, 20 to 25 minutes.

  Using tongs, remove the chicken thighs, let them cool slightly,
  then shred and return to the pot. Sprinkle in the herbs, taste, and
  season with salt and pepper as necessary.

  In a small bowl, combine the yogurt and lemon juice and season with
  salt. If using Greek yogurt, thin with water until it reaches a
  runny consistency.

  Ladle the soup into bowls, then spoon the lemony yogurt over before
  serving.

  Recipe by Andy Baraghani

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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