Sweet Potato Red Lentil Bisque
Prep time
Cook time
Total time
This soup is super luxurious and creamy when pureed into a bisque, though it's also delicious left chunky. Do whatever you prefer.
Serves: 6
  • 2 tablespoons coconut oil
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • 2 shallots, halved and sliced
  • 1 cup red lentils, rinsed
  • 2 sweet potatoes, peeled and cubed
  • 1 can coconut milk (full fat)
  • 3 c water or vegetable stock
  • 2 teaspoons vegan stock paste or 1 bouillon cube
  1. Warm coconut oil in a large pot.
  2. Add the coriander and cumin seeds and fry them for 30 seconds on medium heat.
  3. Add the shallot and stir well. Cook for 3 minutes, until it starts to soften.
  4. Add the red lentils and potatoes, followed by the coconut milk, water, and vegan stock paste/bouillon.
  5. Bring to a simmer and cook for 30 minutes, until the potatoes are tender.
  6. Season to taste with salt and pepper.
  7. Puree until creamy.
Recipe by Sweet Potato Soul by Jenné Claiborne at http://sweetpotatosoul.com/2017/01/vegan-winter-soups-three-comforting-soups-to-try-today.html