Soften the onions

• Heat the olive oil in a Dutch oven.
• Add the sliced onions and cook, stirring occasionally, until softened and lightly charred.

Peel and slice the garlic

• Microwave the garlic cloves briefly to make peeling easier.
• Peel and slice the garlic very thinly.

Rinse the lentils

• Rinse the red lentils under cold water in a colander until the water runs clear.

Cook the garlic

• Add the garlic to the onions and cook, stirring.

Add lentils, chicken and turmeric

• Add the lentils, chicken thighs and ground turmeric.
• Toss aggressively until everything is generously coated.
• Season with salt and pepper.

Simmer the soup

• Pour in the water and bring to a simmer.
• Cook, stirring occasionally, until the lentils are tender and the chicken is cooked through.

Make the lemony yogurt

• Mix the Greek yogurt with the lemon juice in a bowl.
• If it is too thick, loosen with a little water.

Chop the herbs

• Chop the parsley, mint and dill and combine into a herb mixture.

Shred the chicken

• Remove the chicken from the pot and shred it.
• Return the shredded chicken to the pot along with the herbs.
• Season generously with salt and pepper.

Serve

• Ladle the soup into bowls and top with the lemony yogurt and extra pepper.