Tomato and Red Lentil Bisque
A great recipe from Whitewater Cooks author Shelley Adams. Bright, light and freezer friendly! Make a double batch so you have a quick and easy supper or lunch in a pinch. Great served with naan or a crusty bread on the side.
Ingredients
- 2 tsp cumin seeds, toasted
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp mustard seeds
- 1 whole jalepeno, minced stems and seeds removed
- 1 tsp tumeric
- 1 tsp coriander
- 1/2 tsp cinnamon
- 2 whole bay leaves
- 28 oz can tomatoes
- 8 cups chicken stock
- 2 tbsp tomato paste
- 1 cup red lentils
- 2 cans coconut milk
- salt to taste
- pepper to taste optional
- 1 juice of lime
- 1/2 cup cilantro to garnish, optional
Instructions
- Toast the cumin seeds in a dry pan for about a minute until aromatic. Transfer to a mortar and pestle or a spice grinder to grind.
- In a large soup pan, heat your olive oil over medium heat. Add in your onion, garlic, ginger, mustard seeds and jalapeno and saute for about 3-5 minutes.
- Add in the rest of your ground spices and whole bay leaves and saute for another few minutes.
- Add in your tomato paste, stock, tomatoes and red lentils and bring to a boil. Reduce to a simmer and let cook for about an hour, stirring occasionally.
- Add your coconut milk and simmer for another 20 minutes.
- Season with salt and pepper if you like. Add a little fresh lime juice to taste.
- Garnish with cilantro to serve.