Curried Lentil Bisque

With Coconut Milk, Cilantro, and Toasted Pepitas

Prep & Cook Time: 30-40 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

This rich and filling bisque is a cinch to make and is packed with quality protein, vitamin B5, and fiber. Sweet curry and coconut milk comingle with creamy lentils to evoke distinctive Indian flair. Topped off with fresh cilantro and toasted pepitas (an excellent source of minerals like zinc), this stick-to-your-ribs meal is as nourishing as it is comforting.

In Your Box (serves 2)

  • ¾ cup Yellow Lentils
  • 1 Vegetable Bouillon Cube
  • 3 oz. Carrots
  • 1 Yellow Onion
  • 1 Garlic Cloves
  • 4 Cilantro Sprigs
  • 1½ Tbsp. Curry Powder
  • 1 oz. Pepitas
  • Info
    8 fl. oz. Coconut Milk

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    703
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg

Recipe Steps

  • 1

    Prep the Vegetables

    Finely dice the yellow onion. Rinse and dice the carrot. Mince the garlic clove. Rinse and roll the cilantro in to a ball and coarsely chop to reach desired consistency for garnish.

  • 2

    Create the Broth

    In a soup pot or large saucepan, warm 1 Tbsp. olive oil over medium heat. Cook onion and carrot, stirring often, until softened, about 7 minutes. Add the minced garlic; sauté for 1 to 2 minutes longer. Add curry powder; sauté for 2 minutes longer. Stir in bouillon cube, 4 cups of water, lentils, salt and pepper to taste. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are soft, about 30 minutes.

  • 3

    Toast the Pepitas

    While the soup is simmering, in a dry small sauté pan, gently toast the pumpkin seeds over medium heat. Seeds will begin to pop and smell roasted when they’re done, about 4 minutes. Remove from pan (to prevent burning) and set aside for garnish.

  • 4

    Puree the Soup

    For a creamy, bisque-like soup, puree mixture in a blender (or with an immersion blender). Once pureed, add the mixture back to the pot. Stir in coconut milk and reheat gently over medium-low heat, stirring occasionally; Do not boil. Season with salt and pepper to taste. If consistency is too thick, add water, a tablespoon at a time, and season to taste.

  • 5

    Plate the Dish

    Ladle soup in to shallow bowls. Top with toasted pumpkin seeds and fresh cilantro.

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