@Foodiligence I can see why it has so many 5 star reviews
@Foodiligence I can see why it has so many 5 star reviews 😋 is a easy American recipe that serves 4. 350 calories per serving. Recipe by The Plant Slant on YouTube.
Prep: 15 min | Cook: 42 min | Total: 1 hr 7 min
Cost: $35.80 total, $8.95 per serving
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
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
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
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
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
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
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
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
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
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
Dietary info: High Protein, Gluten-Free, Dairy
Allergens: Dairy (yogurt)
Ingredient Substitutions
- Instead of Chicken Thighs: Chicken breast, Turkey thigh
- Instead of Red Lentils: Yellow split peas, Green lentils
- Instead of Onion: Shallot
- Instead of Carrot: Parsnip
- Instead of Celery Stalks: Fennel stalks
- Instead of Garlic: Garlic paste
- Instead of Canned Artichoke Hearts: Fresh artichoke leaves, Marinated artichoke hearts
- Instead of Fresh Parsley: Cilantro
- Instead of Fresh Dill: Tarragon
- Instead of Lemon: Lime
- Instead of Full‑Fat Greek Yogurt: Plain whole‑milk yogurt, Sour cream
- Instead of Olive Oil: Vegetable oil
- Instead of Chicken Stock: Vegetable stock, Water + bouillon
- Instead of Black Pepper: White pepper
- Instead of Kale (optional): Spinach
- Instead of Ground Cumin (optional): Coriander
- Instead of Chili Oil (optional): Hot sauce
Equipment Needed
- Large Soup Pot
- Cutting Board
- Chef's Knife
- Measuring Cups
- Wooden Spoon
- Ladle
- Small Bowl
- Whisk
- Microplane Grater (optional)
Critical Steps — Do Not Skip
- Sauté aromatics without burning the garlic
- Brown the chicken to develop flavor
- Simmer lentils until just tender to avoid mushiness
- Temper the yogurt mixture slowly to prevent curdling
Chef Tips from the Video
- Use bone‑in chicken thighs for extra richness; you can remove the bones after cooking if you prefer a smoother texture
- Deglaze the pot with a splash of stock after browning the chicken to capture all the caramelized bits
- Add a pinch of smoked paprika for a subtle smoky note without changing the core flavor profile
Troubleshooting
Lentils are too mushy
Reduce simmer time next time; check lentils at 15 minutes and stop when they are just tender.
Soup is too thick
Add additional chicken stock or water a few tablespoons at a time until desired consistency is reached.
Yogurt curdles when added
Make sure yogurt is at room temperature and temper with a small amount of hot soup before mixing it all back in.
Storage
Refrigerator: Store soup in airtight containers for up to 3 days. Keep yogurt swirl separate and stir in before reheating.
Freezer: Freeze soup (without yogurt) in freezer‑safe bags for up to 2 months. Thaw and reheat, then add fresh yogurt swirl.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook the soup a day ahead and refrigerate; reheat gently and add fresh yogurt swirl just before serving
- Prepare the lemon‑yogurt mixture up to 2 hours in advance and keep covered in the fridge
- Chop herbs and zest lemon ahead of time to save prep time
Frequently Asked Questions
What is the cultural significance and history of Chicken and Red Lentil Soup with Artichoke Leaves in American cuisine?
While chicken soup is a classic comfort food in many cultures, the addition of red lentils and artichoke leaves reflects a modern American trend toward nutrient‑dense, plant‑forward meals. The recipe gained popularity after being featured in the New York Times' Top 50 Recipes of 2025, showcasing how traditional comfort can evolve with global ingredients.
What regional variations of chicken lentil soup exist within the United States?
In the Midwest, cooks often add barley or barley‑style wheat berries. In the Southwest, cumin, chipotle, and corn are common. Coastal versions may incorporate fresh herbs like dill and parsley, similar to this recipe, and sometimes add seafood instead of chicken for a New England twist.
How is Chicken and Red Lentil Soup with Artichoke Leaves traditionally served in American households?
It is typically served hot in deep bowls, garnished with a swirl of lemon‑yogurt, fresh herbs, and a drizzle of chili oil. Many families pair it with crusty sour‑dough bread or a simple side salad for a complete meal.
On what occasions is this soup traditionally enjoyed in American culture?
Because it is hearty yet light, it is popular for weekday dinners, cold‑weather lunches, and even as a comforting dish during holiday gatherings when families seek a nutritious alternative to heavy roasts.
What makes this Chicken and Red Lentil Soup with Artichoke Leaves unique in American comfort food?
The bright artichoke leaf (or heart) addition provides a subtle, slightly nutty flavor that lifts the soup beyond ordinary chicken broth. The lemon‑yogurt swirl adds tang and creaminess without heavy cream, making it both refreshing and indulgent.
What are the authentic traditional ingredients for this soup versus acceptable substitutes?
Authentic ingredients include bone‑in chicken thighs, red lentils, canned artichoke hearts, fresh parsley and dill, and full‑fat Greek yogurt. Substitutes can be chicken breast, yellow split peas, fresh artichoke leaves, cilantro instead of parsley, or plain whole‑milk yogurt in place of Greek yogurt.
What other American dishes pair well with this Chicken and Red Lentil Soup?
It pairs nicely with a simple mixed green salad dressed with vinaigrette, roasted root vegetables, or a side of buttery cornbread. For a fuller meal, serve alongside a grain‑based pilaf or a cheese‑filled biscuit.
What are the most common mistakes to avoid when making Chicken and Red Lentil Soup with Artichoke Leaves?
Common errors include over‑cooking the lentils until they turn mushy, not browning the chicken enough for flavor, and adding the yogurt to boiling soup which causes curdling. Also, forgetting to season with salt and lemon can leave the soup flat.
Why does this recipe temper the yogurt instead of stirring it directly into the hot soup?
Tempering gradually raises the yogurt’s temperature, preventing the proteins from coagulating and curdling. This technique keeps the yogurt smooth, creating a velvety swirl rather than a grainy texture.
Can I make this Chicken and Red Lentil Soup ahead of time and how should I store it?
Yes, the soup can be prepared a day ahead. Store it in airtight containers in the refrigerator for up to 3 days. Keep the lemon‑yogurt mixture separate and stir it in just before reheating to maintain its silky texture.
What does the YouTube channel The Plant Slant specialize in?
The Plant Slant focuses on plant‑forward cooking that emphasizes whole foods, seasonal produce, and creative twists on classic dishes, often incorporating meat or dairy in balanced ways while highlighting nutritious ingredients like legumes and greens.
How does the YouTube channel The Plant Slant's approach to American comfort food differ from other cooking channels?
The Plant Slant blends traditional American comfort dishes with global, plant‑centric ingredients and techniques, such as using lentils for protein and artichoke leaves for flavor, while still honoring familiar flavors like lemon‑yogurt and herbs. This creates meals that feel both nostalgic and innovative.
Last updated: August 19, 2026
