Sweet Potato & Red Lentil Bisque
I'm sharing a Friday Feast recipe a day late, but hey, you have to eat on Saturdays, too, right? ;) This one comes to you via my aunt in Arizona. We share a love for healthy food (as long as it's delicious), so she figured I'd like this recipe.
She was right.
My favorite part of this prep was how pretty the pot was before the cooking even began. Bright orange sweet potatoes, pale orange "red" lentils, and gummy dried apricots all in complementary hues.
It reminded me a little of the Butternut Squash Jalapeño Soup recipe I shared HERE, but only in the looks department. This soup has a sweeter flavor, with none of the floral spice from the ginger and jalapeño.
I followed this recipe straight, which is usually what I do when I try something new. Much to my delight, I only had to tweak one minor ingredient. I added about 1/8 of a tsp. of Vietnamese Cinnamon. That's it. That one modification took this from really good to perfection in a bowl.
- 3 medium sweet potatoes, peeled and roughly chopped
- 1 cup red lentils, rinsed
- 1/2 cup dried apricots, quartered
- 1/4 cup onion, finely diced
- 1/4 tsp. red chili paste
- 4 cups vegetable broth
- 3/4 cup canned light coconut milk, shaken
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 1/8 tsp. cinnamon (I used Vietnamese Cinnamon for its sweetness)
- Chopped cilantro for garnish
- Place sweet potatoes, lentils, apricots, onion, chili paste, and broth into a large pot. Bring to a boil over high heat, cover, lower the heat and simmer for 15 minutes, or until sweet potatoes are fork tender and lentils are falling apart.
- Remove from heat to rest for 5 minutes.
- Add coconut milk, salt, pepper, and cinnamon. Blend with an immersion blender until soup is smooth. (Conversely, you can ladle into a blender and blend in batches. Just be sure not to fill the blender more than 3/4 full when blending because steaming soup expands and you can end up with a mess.)
- Serve garnished with cilantro.