Tomato and Red Lentil Bisque

Tomato and Red Lentil Bisque
Tomato and Red Lentil Bisque

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tsp cumin seeds, toasted

  • 1

    tbsp olive oil

  • 1

    medium onion, diced

  • 2

    cloves garlic, crushed

  • 2

    tsp fresh ginger, minced

  • 1

    tsp mustard seeds

  • 1

    jalapeno, seeded and finely diced

  • 1

    tsp turmeric

  • 1

    tsp coriander

  • 1/2

    tsp cinnamon

  • 2

    bay leaves

  • 2

    cans (14 oz) diced tomatoes, or 3 cups fresh, diced

  • 8

    cups vegetable or chicken stock

  • 2

    tbsp tomato paste

  • 1

    cup red lentils, rinsed

  • 2

    cans coconut milk

  • sea salt and freshly ground pepper to taste

  • juice of 1 lime

  • 1/2

    cup cilantro, chopped for garnish

Directions

Toast cumin seeds in dry frying pan for a few minutes until they are aromatic, about 1 minute. Grind them with a mortar and pestle. Heat oil in large soup pot, add onion, garlic, ginger, mustard seeds and jalapeno and saute for 3-5 minutes. Add ground cumin, turmeric, coriander, cinnamon and bay leaves and saute for 3-5 minutes. Add tomatoes, stock, tomato paste and red lentils. Let simmer one hour. Add the coconut milk and simmer for 20 minutes. Remove bay leaves and season with salt and pepper. Stir in lime juice and garnish with chopped cilantro.

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