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.

Sweet Potato and Red Lentil Bisque

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound sweet potatoes, peeled and roughly chopped

  • 1

    c. red lentils, picked over and rinsed

  • ½

    c. dried apricots

  • ¼

    c. shopped onions or shallots

  • ¼ to ½

    t. Thai red chili pasdte

  • 4

    cups chicken or veg brother

  • ¾

    c. light coconut milk

  • ½

    t. salt plus more to taste

  • ½

    t. ground black pepper

  • chopped cilantro (opt'l)

  • 4

    T. pomegranate juice or seeds (opt'l)

Directions

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.


Nutrition

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