Chicken Lentil and Turmeric Soup with Tahini

Name: Chicken Lentil and Turmeric Soup with Tahini
Prep time: 12 min
Cook time: 35 min
Total time: 47 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb (450 g) boneless, skinless chicken breast, patted dry; 2 tbsp (30 ml) extra-virgin olive oil; 1 whole (150 g) medium yellow onion, finely diced; 4 cloves (20 g) garlic cloves, minced; 2 tsp (5 g) ground turmeric; 1 tsp (2½ g) ground cumin; 1 cup (200 g) red lentils, dried, rinsed and drained; 6 cups (1440 ml) low-sodium chicken broth; ¼ cup (60 g) sesame tahini; 2 whole (110 g) limes, fresh, juiced (about 3 tbsp juice); to taste kosher salt; to taste freshly ground black pepper; ¼ cup (10 g) fresh cilantro, chopped, loosely chopped (optional); ½ tsp (1½ g) sumac powder (optional)

From the MyKitchenBank Kitchen

A warming, golden Middle Eastern soup built on simmered chicken breast, bright red lentils, and turmeric, finished with a silky swirl of tahini and a squeeze of fresh lime. Ready in under an hour, this one-pot meal is both comforting and nourishing.

Prep: 12 min
Cook: 35 min
Total: 47 min
Makes: 4 servings (about 10 cups)

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Steps

Before you start

Pat the chicken breast dry with paper towels for even cooking
Measure out all ingredients before you begin
Have a fine-mesh strainer or sieve ready for straining lentils if needed

1
Sear the chicken
- Heat the olive oil in a large 5-quart pot or Dutch oven over medium-high heat.
- Once shimmering, place the chicken breast in the pot and sear for 3–4 minutes per side until lightly golden.
- Don't worry about cooking it through; you're just browning the outside.
- Transfer the chicken to a cutting board and set aside.
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Ready when: Surface is light golden brown on both sides
Tip: Patting the chicken dry ensures better browning and prevents the oil from splattering.
2
Build the aromatics
- Reduce heat to medium.
- In the same pot, add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and beginning to turn golden.
- Add the minced garlic and cook for 1 minute more until fragrant.
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Ready when: Onion is translucent and softened, garlic is fragrant
Tip: Cooking the onion and garlic together creates the flavor base; don't skip this step.
3
Toast the spices
- Add the ground turmeric and ground cumin to the pot.
- Stir constantly for 30 seconds to 1 minute until fragrant and the spices coat the onions and oil.
- This blooms the spices and deepens their flavor.
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Ready when: Spices smell warm and aromatic, coating the onions
Tip: Toast the spices to activate their oils; raw turmeric tastes bitter and flat.
4
Add lentils and broth
- Pour in the rinsed red lentils and chicken broth.
- Stir well to combine, scraping up any browned bits from the bottom of the pot.
- Return the seared chicken breast to the pot, nestling it among the lentils.
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Ready when: Broth is well combined and lentils are distributed throughout
Tip: Scraping the bottom of the pot picks up all the flavorful browned bits (fond).
5
Simmer the soupOven 165°F / 75°C
- Increase heat to medium-high and bring the soup to a boil, then reduce heat to medium-low.
- Simmer, uncovered, for 20–25 minutes until the lentils are completely soft and starting to break down, and the chicken is cooked through (internal temperature of 165°F / 74°C).
- Stir occasionally to prevent sticking.
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Ready when: Lentils are very soft and soup is slightly thickened; chicken is opaque throughout
Tip: Stirring occasionally prevents the lentils from sticking to the bottom and burning.
6
Shred the chicken
- Transfer the cooked chicken to a cutting board and shred it using two forks or a knife into bite-sized pieces.
- Return the shredded chicken to the pot and stir to combine.
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Ready when: Chicken is pulled into small, even pieces
Tip: Shredding the chicken while it's still hot makes it easier to pull apart.
7
Temper the tahini
- In a small bowl, whisk together the tahini with 3 tablespoons (45 ml) of the hot soup broth until smooth and slightly thinned.
- This prevents the tahini from clumping when added to the pot.
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Ready when: Tahini is smooth and pourable
Tip: Tempering the tahini separately keeps it from seizing and turning grainy.
8
Finish with tahini and lime
- Remove the pot from heat.
- Slowly drizzle the tempered tahini mixture into the soup while stirring gently and constantly.
- This distributes the tahini evenly throughout.
- Squeeze in the lime juice and stir.
- Taste the soup and season generously with kosher salt and freshly ground black pepper.
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Ready when: Soup is creamy and well-seasoned; lime brightens the flavor
Tip: Stir constantly while adding tahini to avoid any grainy texture and ensure even distribution.
9
Serve and garnish
- Ladle the soup into bowls.
- Garnish each serving with chopped fresh cilantro and a light sprinkle of sumac if desired.
- The cilantro adds freshness, and the sumac provides a subtle tart note.
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Tip: Sumac is optional but highly recommended; it adds authentic Middle Eastern flavor and a beautiful color.

Good to know

Tips

For deeper turmeric flavor, add a generous pinch of black pepper when toasting the spices; black pepper enhances turmeric's absorption.
If the soup is too thick after the lentils break down, stir in ½ cup (120 ml) of warm broth or water.
Make this soup vegetarian by omitting the chicken breast and using vegetable broth instead, increasing to 6.5 cups (1,560 ml).
Tahini can separate over time; stir it well before opening, and ensure it's at room temperature for easier whisking.

Storage & reheating

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if needed. The soup may thicken slightly as it cools; thin with warm broth when reheating. Freezer: Freeze for up to 3 months in a freezer-safe container (leave 1 inch headspace). Thaw overnight in the refrigerator and reheat gently on the stovetop.

Substitutions

red lentils, dried → Green or brown lentils. Green and brown lentils hold their shape better and will take an extra 5–10 minutes to cook. They yield a brothier soup rather than creamy.
sesame tahini → Greek yogurt or sour cream. Use ¼ cup (60 g) instead. Whisk with a splash of broth as above. The soup will be tangier and less rich.
limes, fresh → Lemon juice. Use about 2 tbsp (30 ml) fresh lemon juice for a similar bright, acidic finish.
boneless, skinless chicken breast → Boneless, skinless chicken thighs. Use 12 oz (340 g) thighs. They're more forgiving and flavorful; increase simmering time by 5–10 minutes.