This is a prefect soups to serve to lunch guests, believe me, everyone will be asking for the recipe. It freezes well and can also make an excellent quick dinner. It has the comforts of a familiar tomato soup, but it is complex and has many dimensions. The lentils make it a hearty soup that will leave you feeling warm on a cold day.
Tomato Lentil Bisque
Ingredients:
1 TBSP Coconut Oil
1 medium onion, diced
3 garlic cloves, minced
1 tsp fresh ginger, minced
1 tsp mustard powder
1 jalapeno, seeded and finely diced
2 tsp cumin
1 tsp turmeric
1 tsp coriander
½ tsp cinnamon
2 bay leaves
1 can San Marzano Tomatoes (28 oz)
8 cups chicken or vegetable stock
2 TBSP Tomato Paste
1 cup Spanish Pardina Lentils, rinsed
2 Cans Coconut milk
Maldon Sea Salt
Freshly Ground Pepper
Juice of 1 lime
Cilantro – for garnish
Directions
Heat Coconut Oil in a large soup pot. Add onion, garlic, ginger, mustard and jalapeno. Sauté for 3 to 5 minutes.
Add cumin, turmeric, coriander, cinnamon and bay leaves. Sauté for 3 to 5 minutes.
Add the tomatoes, stock, tomato paste, and lentils. Let simmer for about an hour. Add the coconut milk, salt and pepper and simmer for another 20 minutes.
Remove bay leave and serve with limes and cilantro.