
Sweet Potato and Red Lentil Bisque
Yields:
6
Prep Time:
25 mins
Total Time:
50 mins
You can substitute brown or green lentils for the red; they won't fall apart as easily, so forgo the blending and serve the soup as a chunky stew instead.
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Ingredients
- 1 lb. sweet potatoes
- 1 cup red lentils
- 1/2 cup dried apricots
- 1/4 cup chopped onion or shallots
- 1/4 tsp. Thai red chili paste
- 4 cups chicken or vegetable broth
- 3/4 cup light coconut milk
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- Chopped cilantro (optional)
- 4 Tbsp. pomegranate juice or seeds (optional)
Directions
- Step 1Place sweet potatoes, lentils, apricots, onion, chili paste, and broth 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.
- Step 2Add coconut milk. Using a blender, puree soup until smooth, in batches if necessary. Stir in salt and pepper, and add more if desired.
- Step 3To serve: Divide pureed soup among bowls, and top each with cilantro and pomegranate juice or seeds (if using).
Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.
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