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Tomato Lentil Bisque

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.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings: 8 people
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Add in the rest of your ground spices and whole bay leaves and saute for another few minutes.
  4. 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.
  5. Add your coconut milk and simmer for another 20 minutes.
  6. Season with salt and pepper if you like. Add a little fresh lime juice to taste.
  7. Garnish with cilantro to serve.