This soup is definitely for citrus lovers--it is pleasantly tart--but it is at the same time filling and warming for winter. I adapted it from a recipe at FoodFreak, who I believe adapted it from an Oprah recipe. I like this soup brothy to treat a cold, but you could add a bit more red lentils for a thicker stew. —The Spiced Life
large onion, diced (avoid red for a nicer color)
medium parsnips, finely chopped
carrot, finely chopped
celery stalks, finely chopped
garlic cloves, minced
minced fresh ginger
1 1/2 teaspoons
limes, juiced, separated into 1 lime and 2 limes
large bay leaf (or 2 small)
split red lentils
lentils de puy (French green lentils or some other lentil that holds its shape when cooked)
chopped cilantro leaves and soft stems
salt and pepper to taste
honey, to taste
paper thin orange slices to garnish
plain Greek yogurt to garnish, optional
In This Recipe
In a large Dutch oven or soup pot, heat olive oil over medium-high heat. Add onions, carrots, parsnips and celery, and sprinkle with a pinch of salt. Cook until tender and slightly browned, about 10 minutes. Turn the heat down to medium if it starts to stick.
Add garlic and ginger and cook for 2 minutes more. Then add curry, cumin, and coriander, and stir for 30 seconds–do not let it scorch. Add the juice of the lemon, 2 limes, and the grapefruit, 1 tablespoons of honey, bay leaf, stock, and lentils. Raise heat to high, bring to a boil, and reduce heat to medium-low, allowing lentils to simmer. Continue simmering 45 to 55 minutes, until lentils are tender. The red ones will fall apart, providing some thickening, but the lentils de puy should hold their shape.
Remove bay leaf, add cilantro and the juice of one lime, and season to taste with salt and pepper. Add more honey if necessary. Depending on stock used, soup may need up to one tablespoon salt. Serve garnished with the orange slices and yogurt, if desired (the kids like the yogurt but I actually felt it did not need it).