@Foodiligence I can see why it has so many 5 star reviews 😋

Ingredients

• 1 lb Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 1 cup Red Lentils (rinsed under cold water)
• 1 medium Onion (diced)
• 1 large Carrot (diced)
• 2 Celery Stalks (diced)
• 3 cloves Garlic (minced)
• 1 cup Canned Artichoke Hearts (chopped)
• 2 tbsp Fresh Parsley (chopped)
• 1 tbsp Fresh Dill (chopped)
• 1 Lemon (zest (1 tsp) and juice (2 tbsp))
• 1 cup Full‑Fat Greek Yogurt (room temperature)
• 2 tbsp Olive Oil (for sautéing)
• 4 cups Chicken Stock (low‑sodium)
• to taste Salt
• to taste Black Pepper (freshly ground)
• 2 cups Kale (optional) (chopped, added at end)
• 1 tsp Ground Cumin (optional)
• to drizzle Chili Oil (optional) (for garnish)

Instructions

1. Prepare Vegetables

   Dice the onion, carrot, and celery; mince the garlic; zest and juice the lemon; chop parsley, dill, and artichoke hearts. If using kale, chop it now.

   Time: PT10M

2. Sauté Aromatics

   Heat olive oil in the large soup pot over medium heat. Add onion, carrot, and celery and sauté until softened, about 4‑5 minutes. Add garlic and cook 30 seconds more.

   Time: PT5M

3. Brown the Chicken

   Add the bite‑size chicken thigh pieces to the pot. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5 minutes.

   Time: PT5M

4. Add Liquids and Lentils

   Pour in the chicken stock, then stir in the rinsed red lentils and chopped artichoke hearts. Increase heat to bring the mixture to a gentle boil.

   Time: PT5M

5. Simmer the Soup

   Reduce heat to maintain a gentle simmer. Cook uncovered for 20 minutes, or until the lentils are tender and beginning to break down, stirring occasionally.

   Time: PT20M

6. Add Optional Greens and Spice

   If using kale, stir it in now and let it wilt for 2‑3 minutes. Add ground cumin if desired and stir to combine.

   Time: PT3M

7. Prepare Lemon Yogurt Swirl

   In a small bowl, combine the full‑fat Greek yogurt, lemon zest, lemon juice, a pinch of salt, and a pinch of pepper. Whisk until smooth.

   Time: PT5M

8. Temper Yogurt into Soup

   Remove the pot from heat. Ladle about ½ cup of the hot soup into the yogurt mixture, whisk quickly to temper, then slowly stir the tempered yogurt back into the pot.

   Time: PT2M

9. Finish and Serve

   Return the pot to low heat just to re‑warm the soup (do not boil). Stir in chopped parsley and dill, adjust salt and pepper to taste, and ladle into bowls. Drizzle with chili oil if using, and serve with crusty bread.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

35g

Fat

12g

Fiber

8g