CHICKEN-LENTIL SOUP WITH JAMMY ONIONS

Steps:

• Lightly season chicken thighs all over with salt and set aside.
• Heat oil in a medium pot over medium-high. Add onion and cook, stirring occasionally, until golden brown, 12-15 minutes. Add garlic and cook, stirring often, until garlic is golden and onion is deep golden brown and lightly charred around the edges, about 5 minutes. Remove pot from heat and transfer onion and garlic to a plate with a slotted spoon; set aside for serving.
• Return pot to medium-high heat; pour in lentils and sprinkle turmeric over. Cook, stirring a few times, until fragrant, about 30 seconds. Add reserved chicken and 6 cups water; season generously with salt and some pepper. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, stirring occasionally, until chicken is cooked through and lentils are tender, 20-25 minutes.
• Using tongs, transfer chicken to a cutting board; let cool slightly. Shred meat with 2 forks or your hands; discard skin and bones. Return shredded chicken meat to pot and add parsley. Remove from heat and stir in lemon juice.
• Ladle soup into bowls; drizzle with yogurt and top with reserved onion mixture, dividing evenly.