Lunch: Sweet Potato and Red Lentil Bisque

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.

Ingredients

1 lb. sweet potatoes
1 c. red lentils
1/2 c. dried apricots
1/4 c. chopped onion or shallots
1/4 tsp. Thai red chili paste
4 c. chicken or vegetable broth
3/4 c. light coconut milk
1/2 tsp. salt
1/2 tsp. ground black pepper
Chopped cilantro (optional)
4 tbsp. pomegranate juice or seeds (optional)

Instructions

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). Looking for vegetable recipes? Try our best asparagus recipes, eggplant recipes, or zucchini recipes.

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