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Community Recipe
from [ChefMo3001]
Sweet Potato and Red Lentil Bisque

Sweet Potato and Red Lentil Bisque

From Jan 2011 Oprah. Use light coconut milk. Really really good.

  • Yield: 6 servings
  • Prep time: 25 Minutes
  • Cook time: 50 Minutes


  • 1 pound(s) Sweet potato, one large peeled, chopped up
  • 1 cup(s) Red lentils
  • 1/4 cup(s) Dried apricot Chopped
  • 1/4 cup(s) Chopped onion or shallot
  • 1/2 teaspoon(s) Thai red chili paste
  • 1/4 cup(s) light coconut milk
  • 4 cup(s) chicken broth
  • Salt and pepper
  • Cilantro and pomegranate seed


1. Place sweet potato, lentils, apricots, onion, chili paste, and broth in a large pot. Bring to a boil over high heat, reduce to lpw heat, cover and simmer until lentils are falling apart, about 25 minutes. Let soup sit, uncovered, 10 minutes.

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

3. To serve: Divide pureed soup among bowls, and top each with cilantro and pomegranate seeds or juice (if using as a garnish). Makes 6 servings and can be frozen.

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Sweet Potato and Red Lentil Bisque Recipe