Delicious! What an interesting combination of flavors-crunchy, a bit spicy, and a touch of coconut milk.
I received this recipe from my friend and I don’t know the source from which she obtained it. My blender broke down so I am indulging in a chunkier version after a run through with the mixer.
Here’s the recipe:
Sweet Potato and Red Lentil Bisque
1 lb. sweet potato, peeled and roughly chopped
1 cup red lentils, sorted and rinsed
1/2 cup dried apricots chopped (I used dates once when I had no apricots)
1/4 cup chopped onion
1/4-1/2 tsp. Thai red chili paste (or Sambal Olek)
4 cups chicken or veggie stock
3/4 coconut milk
1/2 tsp. salt, plus more to taste
1/2 tsp. ground black pepper
4 Tbsp. pomegranate juice or seeds (I’ve never added this part; it’s optional)
1. place sweet potatoes, lentils, apricots, onion, chili paste and broth into pot. Bring to a boil, 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 blender or hand mixer, puree soup until smooth. Stir in salt and pepper, add more if desired.
3. Add cilantro and pomegranate (if using) as a garnish for each bowl of soup served.