Sweet Potato Red Lentil Bisque
This soup is super luxurious and creamy when pureed into a bisque, though it's also delicious left chunky. Do whatever you prefer.
Ingredients
- 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
Instructions
- Warm coconut oil in a large pot.
- Add the coriander and cumin seeds and fry them for 30 seconds on medium heat.
- Add the shallot and stir well. Cook for 3 minutes, until it starts to soften.
- Add the red lentils and potatoes, followed by the coconut milk, water, and vegan stock paste/bouillon.
- Bring to a simmer and cook for 30 minutes, until the potatoes are tender.
- Season to taste with salt and pepper.
- Puree until creamy.
Tried this recipe?Let us know how it was!