Lentil Bisque
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This lentil bisque is one of my favorite go to meals when I want something nourishing without spending hours in the kitchen. Red lentils are packed with protein and fiber, making this soup genuinely satisfying and wholesome. What I love most is how quickly it comes together in just under an hour, and the ingredients are affordable pantry staples you probably already have on hand. The coconut cream adds a lovely richness that makes it feel luxurious, while the cumin and garlic give it wonderful depth. It's the kind of comforting, healthy dish that makes me feel good about what I'm eating.
Ella x
Ingredients
- 200 gred lentils(rinsed)
- 2carrots(diced)
- 2 stalkscelery(diced)
- 1onion(diced)
- 3garlic cloves(minced)
- 800 mlvegetable stock
- 200 mlcoconut cream
- 30 gtomato paste
- 1 tspground cumin
- 30 mlolive oil
- 1 tspsalt
- 1 tspblack pepper
- 15 gfresh parsley(chopped)
Detail level
Instructions
- 1
Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery, cooking until softened and fragrant, about 5 minutes.
Tip: Cook the vegetables slowly to develop a sweet, deep flavour base for the bisque.
- 2
Stir in minced garlic and tomato paste, cooking for 1 minute until the mixture becomes aromatic.
- 3
Add the rinsed red lentils and ground cumin to the pot, stirring to coat everything with the oil and paste.
Tip: Red lentils break down quickly, which creates the creamy texture of a bisque without needing to puree.
- 4
Pour in the vegetable stock and bring to a boil, then reduce heat to low and simmer for 20 minutes until the lentils are completely soft and beginning to dissolve.
- 5
Stir in the coconut cream and season with salt and pepper to taste. Simmer for another 5 minutes to allow flavours to meld.
Tip: The coconut cream adds richness and a subtle sweetness that balances the earthiness of the lentils.
- 6
For a completely smooth bisque, use an immersion blender to puree the mixture until creamy. For a chunkier texture, blend only half the soup.
Tip: Adjust the consistency with more stock or water if the bisque is too thick.
- 7
Ladle into bowls and garnish generously with fresh chopped parsley.
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