A hearty, protein-rich soup made with tender chicken, lentils, cumin, and harissa, finished with lemon and a creamy yogurt topping.

3 tablespoons extra-virgin olive oil

4 scallions, thinly sliced, white/light green parts separated from dark green parts

3 cloves garlic, minced

1 pound skinless, boneless chicken breasts, cut into 1½-inch pieces

¾ teaspoon kosher salt, plus more to taste

¾ teaspoon ground black pepper, plus more to taste

4 teaspoons ground cumin

¼ cup plus 2 tablespoons harissa sauce or paste

1 (14.5-ounce) can diced tomatoes

2 (15.5-ounce) cans lentils, drained and rinsed

4½ cups water

4 pieces pita bread

1 teaspoon lemon zest

4 teaspoons fresh lemon juice

½ cup nonfat plain Greek yogurt

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1. Preheat the oven to 350°F.

2. Heat olive oil in a medium pot over medium-high heat and cook the white and light green scallions until softened.

3. Add garlic and cook until fragrant.

4. Add chicken, season with salt and pepper, and cook until browned.

5. Stir in cumin and ¼ cup harissa and cook briefly.

6. Add tomatoes, lentils, and water, then simmer until chicken is cooked through.

7. Warm pita bread in the oven.

8. Mix yogurt with remaining harissa and lemon zest.

9. Stir lemon juice into soup before serving.

10. Serve topped with yogurt mixture and dark green scallions.

Adjust spice level by choosing mild or hot harissa. Store leftovers refrigerated for up to three days.