Servings: Makes about 6 servings
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; 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.
Remove bay leaf, add cilantro, and season to taste with salt and pepper. (Depending on stock used, soup may need up to one tablespoon salt.) Serve hot with a dollop of yogurt or sour cream.
From the February 2004 issue of O, The Oprah Magazine
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