CARAMELIZE: In a large pot, add 3 tablespoons of oil over medium heat. And the sliced onions, and saute. You might need to add another tablespoon of oil if there isn't enough for the onions. Stir frequently for 16-20 minutes or until golden brown. Remove ¼ of the caramelized onions to a paper towel-lined plate and set aside for garnish.

BLOOM: Add the garlic to the pot and continue to cook them for an additional 30-60 seconds. Then add the turmeric, coriander, seven spice (or cumin), cayenne, kosher salt, black pepper, and let the spices bloom before you add chicken broth.

SIMMER: Bring the soup pot to a boil. Once boiling, add the chicken breast, lower the heat to low, cover with a lid and let cook for 18-20 minutes or until the chicken is cooked through to a minimum of 165ºF.

CHICKEN: When the chicken is done, remove to a plate and allow it to cool slightly before shredding with two forks.

LENTILS: Bring the soup pot back to simmer, then add the lentils. When the white foam rises to the top, remove with a spoon and discard. Cover, lower the heat to medium-low and cook for 15-20 minutes or until tender.

FINISH: Add the chopped herbs to the soup along with the shredded chicken and stir to combine. You may also need another splash of broth or stock to thin the soup out to your liking. Taste and add kosher salt as desired. You can add lemon right now, about 2 tablespoons worth, or to individual bowls right before serving.

SERVE: with crusty bread on the side topped with the caramelized onions.