Red Lentil Bisque

  • 4-8 cloves garlic, minced (If you love garlic, use all 8!)
  • 1 small onion, diced
  • ¼ tsp. red chili flakes
  • 2 T. olive oil
  • 1 medium potato, peeled and finely chopped
  • 4 c. chicken or vegetable stock, plus more if needed
  • 1 c. dried red lentils
  • ¼ c. heavy cream - optional
  • Salt and pepper, to taste

In a medium skillet over medium-high heat, sauté the garlic, onion, and chili flakes in the oil until the garlic and onion have softened, about 5 minutes.

Add the potato, chicken or vegetable stock, and dried lentils and bring to a low simmer. Cook, stirring often, until potato and lentils have softened, about 8-10 minutes.

Transfer the mixture to a blender or using an immersion blender, pulse until smooth. Add more chicken or vegetable stock if it's very thick.

Stir in the heavy cream, if desired, and season with salt and pepper, to taste.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
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