Curried Citrus Lentil Soup

I have been craving sopa de lima like you would not believe. Made with loads of lime juice in a chicken stock, that sour soup just sounded like the perfect antidote to my recent overload of heavy fall food. I was resisting however, not because the soup is not amazing, but because I was wanting to make a new recipe. That’s when I stumbled on this Curried Citrus Lentil Soup recipe.

I found it following the links from a legume-themed No Croutons Required blogging event to the blog of Food Freak. I wish I could read German (I think that is German) because if this soup is anything to go by, the writer makes awesome food! I am passing it along and submitting it to My Legume Love Affair, 4th Helping, guest hosted this month by Sra at When My Soup Came Alive.

Brothy and pungent with the juice of lots of different citrus fruits, it was light and yet warming and filling at the same time. It was a huge hit with me and Sammy; Alex was distracted by the bread I served with it and John liked it ok. But we all know in this case he is wrong. 🙂

Curried Citrus Lentil Soup

Adapted from Food Freak, where I found the recipe, and originally adapted from O – The Oprah Magazine, February 2004

1 1/2 T olive oil
1 Large onion, diced
2 medium parsnips, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
6-8 garlic cloves, minced
3 T fresh ginger, minced
1 T curry powder
1 heaping t ground cumin seeds
1/2 t ground coriander
1 lemon, juiced
3 small limes, juiced (separated into 2 limes and 1 lime)
1 grapefruit, juiced
1 large or 2 small bay leafs
8 cups chicken stock
1/2 cup red lentils
1/2 cup green lentils de puy
½ cup chopped cilantro
salt
freshly ground pepper
1-3 T honey, to taste
orange slices, paper thin, for garnish
plain Greek style yogurt for garnish, optional

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).