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Sweet Potato and Red Lentil Bisque


You can sub brown or green lentils for the red; they won't fall apart as easily, so forego the blending and serve as a chunky stew.

Freezes well.

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  • 1 pound sweet potatoes, peeled and roughly chopped
  • 1 c. red lentils, picked over and rinsed
  • 1/2 c. dried apricots
  • 1/4 c. shopped onions or shallots
  • 1/4 to 1/2 t. Thai red chili pasdte
  • 4 cups chicken or veg brother
  • 3/4 c. light coconut milk
  • 1/2 t. salt plus more to taste
  • 1/2 t. ground black pepper
  • chopped cilantro (opt'l)
  • 4 T. pomegranate juice or seeds (opt'l)


Servings 6


Step 1

1. Place sweet potatoes, lentils, apricots, onion, chili paste, and brother in a large pot. Bring to a boil over high heat, reduce to low heat, cover, and simmer until lentils are falling apart, about 25 minutes. Let soup sit, uncovered, 10 minutes.

2. Add coconut milk. Using a blender, puree soup until smoother in batches if necessary. Stir in salt and pepper, and add more to taste.

3. To serve: Divide pureed soup among soup bowls, and top each with cilantro and pom juice or seeds (op)

Freese up to 8 weeks.


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