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Fabulous spice
and flavor in this vegetarian soup...
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3
Tbs |
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extra virgin olive oil |
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1
small |
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onion, diced |
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2
medium |
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carrots, diced into ¼" pieces |
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3
cloves |
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garlic, finely chopped |
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2
Tbs |
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peeled and grated fresh ginger |
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1
Tbs |
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curry powder |
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1
tsp |
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ground cumin seed |
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1
tsp |
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ground coriander seed |
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1
medium |
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lemon, juiced (about ¼ cup) |
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2
large |
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limes, juiced (about ½ cup) |
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½
medium |
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grapefruit, juiced (about 1/3 cup) |
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1
whole |
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bay
leaf |
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10
cups |
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chicken or vegetable broth |
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1
cup |
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lentils, rinsed and picked through
(about ½ lb.) |
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½
cup |
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chopped cilantro |
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salt
and freshly ground black pepper |
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plain yogurt or sour cream, for garnish |
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1 |
In a 5-quart
Dutch oven or soup pot, heat olive oil over a
medium flame. Add onions, carrots and celery.
Cook until tender and slightly browned, about 10
minutes. Add garlic, ginger, curry, cumin, and
coriander; stir 30 seconds. Add lemon, lime and
grapefruit juices; bay leaf; broth and lentils.
Raise heat to high, bring to a boil, and reduce
heat to medium-low, allowing lentils to simmer.
Continue simmering 45-55 minutes, until lentils
are tender. |
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2 |
Remove bay
leaf, add cilantro, and season to taste with
salt and pepper. |
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3 |
Serve hot
with a dollop of yogurt or sour cream. |
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Servings: 6
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Cooking Tips |
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*If you use
low-sodium broth, you may need to add more salt to your
soup. |
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Recipe Source |
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O Magazine |
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