Curried Citrus Lentil Soup Recipe

Name: Curried Citrus Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-2 tablespoons olive oil; 1 large onion, diced (avoid red for a nicer color); 2 medium parsnips, finely chopped; 1 carrot, finely chopped; 2 celery stalks, finely chopped; 6-8 garlic cloves, minced; 3 tablespoons minced fresh ginger; 1 tablespoon curry powder; 1 1/2 teaspoons ground cumin; 1/2 teaspoon ground coriander; 1 lemon, juiced; 3 limes, juiced, separated into 1 lime and 2 limes; 1 grapefruit, juiced; 1 large bay leaf (or 2 small); 8 cups chicken stock; 1/2 cup split red lentils; 1/2 cup lentils de puy (French green lentils or some other lentil that holds its shape when cooked); 1/2 cup chopped cilantro leaves and soft stems; salt and pepper to taste; 1-3 tablespoons honey, to taste; paper thin orange slices to garnish; plain Greek yogurt to garnish, optional

Servings: persons

1-2 tablespoons olive oil
1 large onion, diced (avoid red for a nicer color)
2 medium parsnips, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
6-8 garlic cloves, minced
3 tablespoons minced fresh ginger
1 tablespoon curry powder
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1 lemon, juiced
3 limes, juiced, separated into 1 lime and 2 limes
1 grapefruit, juiced
1 large bay leaf (or 2 small)
8 cups chicken stock
1/2 cup split red lentils
1/2 cup lentils de puy (French green lentils or some other lentil that holds its shape when cooked)
1/2 cup chopped cilantro leaves and soft stems
salt and pepper to taste
1-3 tablespoons honey, to taste
paper thin orange slices to garnish
plain Greek yogurt to garnish, optional

1
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.
2
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.
3
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).

1465

kcal

Calories

Fat

105

Carbs

166

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1-2 tablespoons olive oil, 1 large onion, diced (avoid red for a nicer color), 2 medium parsnips, finely chopped, 1 carrot, finely chopped, and more.

Yes, Curried Citrus Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Citrus Lentil Soup

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