Heat oil in a large pot and cook the onions until deeply caramelized
Add the garlic and soften it
Add the chicken, lentils, turmeric, salt, and plenty of pepper, tossing to coat everything
Pour in 8 cups of water and bring to a boil
Simmer until the lentils break down and the chicken is cooked
Shred the chicken and return it to the pot
Stir in the herbs and season to taste
Mix the yogurt with lemon juice and a bit of salt, thinning with water if using Greek yogurt
Serve the soup topped with a spoonful of the lemony yogurt
