Sweet Potato and Red Lentil Bisque

I found this recipe in the January issue of O Magazine. It turned out really good. It is slightly sweet due to the coconut milk and apricots, but if you want more spice add just a touch more chili paste. Enjoy!

Sweet Potato and Red Lentil Bisque Recipe - created by Dana Jacobi

Makes 6 servings

Ingredients

• 1 pound sweet potatoes, peeled and roughly chopped
• 1 cup red lentils, picked over and rinsed
• ½ cup dried apricots, quartered
• ¼ cup chopped onion or shallots
• ¼ to ½ tsp. Thai red chili paste
• 4 cups chicken or vegetable broth
• ¾ cup light coconut milk
• ½ tsp. salt, plus more to taste
• ½ tsp. ground black pepper
• Chopped cilantro (optional)
• 4 Tbsp. pomegranate juice or seeds (optional)

Directions

Active time: 25 minutes
Total time: 50 minutes

Place 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.

Add coconut milk. Using a blender, puree soup until smooth, in batches if necessary. Stir in salt and pepper, and add more if desired.

To serve: Divide pureed soup among bowls, and top each with cilantro and pomegranate juice or seeds (if using).

Tips: 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. Freeze up to 8 weeks.

Curried Lentils

Preparation time: 15 minutes

Total cooking time: 30 minutes

Serves 4 (as a main dish, more if used as a side)

1 cup red lentils

2 cups vegetable stock

1 3/4 oz ghee

1 onion, chopped

2 cloves garlic, finely chopped

1 large green chili, seeded and finely chopped

2 teaspoons ground cumin

2 teaspoons ground coriander

2 tomatoes, chopped

1/2 cup coconut milk

1. Rinse the lentils and drain well. Place the lentils, stock and turmeric in a large heavy-based pan. Bring to a boil, reduce the heat and simmer, covered, for 10 minutes, or until just tender. Stir occasionally and check the mixture is not catching on the bottom of the pan.

2. Meanwhile, heat the ghee in a small frying pan and add the onion. Cook until soft and golden and add the garlic, chili, cumin and coriander. Cook, stirring, for 2-3 minutes until fragrant. Stir the onion and spices into the lentil mixture and then add the tomato. Simmer over very low heat for 5 minutes, stirring frequently.

3. Season to taste and add the coconut milk. Stir until heated through. Serve with naan bread or rice.

I usually serve these as a side dish with lamb saagh. So good!