- 3 T olive oil
- 1 small onion diced in 1/4 inch pieces
- 2 carrots diced in 1/4 inch pieces
- 2 celery stalks in 1/4 inch pieces
- 3 garlic cloves minced
- 2 T grated ginger
- 1 T curry powder
- 1 t cumin
- 1 t coriander
- 1 lemon juiced ,about 1/4 cup
- 2 large lim juiced about 1/2 cup
- 1/2 grapefruit juiced about 1/3 cup
- 1 bay leaf
- 10 cups chicken or vegetable stock
- 1 Cup lentils
- 1/2 cup chopped cilantro
- salt and pepper
- Plain yogourt or sour cream for garnish
in a dutch oven,heat oil.Add onions, carrots and celery. Cook till tender and slightly brown. Add garlic, ginger, curry, cumin and coriander. stir 30 seconds.Add lemon. lime, grapefruit juices, bay leaf, stock and lentils. bring to a boil and reduce heat and simmer for 45-55 minutes till lentils are tender.
Remove bay leaf, add cilantro and season to taste with salt and pepper.
Serve hot with a dollop of sour cream or yogourt
