Recipe: Spiced Lentil Soup with Herbed Yogurt

Recipe: Spiced Lentil Soup with Herbed Yogurt / / @good_on_paper

It's getting a little chilly around here (you know, in the 60's) and that calls for a big pot of soup with some crusty bread on the side. I have been making this easy Spiced Lentil Soup with Herbed Yogurt for a few years now ever since my neighbor/friend gave me a copy of it and raved about it. It's seriously easy, comforting, healthy, hearty, inexpensive, and makes tasty leftovers. The original recipes calls for bacon but I use turkey bacon since we don't typically eat pork around here. And sometimes we make it vegetarian by omitting the turkey bacon all together. Hope you enjoy this soup as much as I do. Have a wonderful weekend!

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Recipe: Spiced Lentil Soup with Herbed Yogurt / / @good_on_paper

Recipe: Lemony Chicken and Orzo Soup


In an attempt to save some money, I have been trying to go through our cupboard and make meals out of what we already have (thanks for the tip, Lisa!). It's actually been a fun little challenge so far. I mean, sometimes it's doctored up ramen for dinner, but other times it's something refreshingly new like this Lemony Chicken and Orzo Soup. The only thing I needed to get were the leeks. After a rave review from Nick and my mom (who typically doesn't like lemony things), I've added it to my recipe book.



  • 1 tablespoon olive oil
  • 1 medium leek, white and pale-green parts only, halved lengthwise, sliced crosswise 1/2-inch thick
  • 1 celery stalk, sliced crosswise 1/2-inch thick
  • 12 ounces skinless, boneless chicken thighs
  • 6 cups low-sodium chicken broth
  • Kosher salt, freshly ground pepper
  • 1/2 cup orzo
  • 1/4 cup chopped fresh dill ( I used dried which is all I had on hand)
  • Lemon halves (for serving)


  • Heat oil in a large heavy pot over medium heat. Add leek and celery and cook, stirring often, until vegetables are soft, 5-8 minutes. Add chicken and broth; season with salt and pepper. Bring to a boil, cover, reduce heat, and simmer until chicken is cooked through, 15-20 minutes. Transfer chicken to a plate. Let cool, then shred chicken into bite-size pieces.
  • Meanwhile, return broth to a boil. Add orzo and cook until al dente, 8-10 minutes.
  • Remove pot from heat. Stir in chicken and dill. Serve with lemon halves for squeezing over. 

Recipe via Shutterbean (thanks Tracy!) via BonAppetit