It's a hot bowl of amazing—citrus flavors set aloft a spicy stew, and a spoonful of yogurt or sour cream makes sure everything's cool.
Servings: Makes about 6 servings
Ingredients 3 tablespoons extra-virgin olive oil1 small onion , diced into 1/4-inch pieces2 carrots , peeled and diced into 1/4-inch pieces2 stalks celery , diced into 1/4-inch pieces3 cloves garlic , finely chopped2 tablespoons peeled, grated fresh ginger1 tablespoon curry powder1 teaspoon ground cumin seeds1 teaspoon ground coriander1 lemon , juiced (about 1/4 cup)2 large limes , juiced (about 1/2 cup)1/2 grapefruit , juiced (1/3 cup)1 bay leaf10 cups chicken or vegetable stock1 cup (1/2 pound) lentils , rinsed and picked through1/2 cup chopped cilantroSalt and freshly ground pepperPlain yogurt or sour cream , for garnish
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.