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Earth Eats: Real Food, Green Living

Yellow Lentil Bisque

This vegetarian soup is hearty enough to eat as a meal. Use water instead of stock and it's also vegan-friendly!

yellow lentil bisque

Experiment with this recipe however you like. You could add bay leaves, rosemary and other spices; add some crab meat, shrimp or bacon; or finish the dish with a dollop of sour cream of yogurt.

As I like to say — use a recipe as guidelines, but don’t act like you’re reading the Bible!

Yellow Lentil Bisque

Yield: 1 ½ gallons of soup


  • 1 pound yellow or red lentils
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic
  • 8 diced/chopped plum tomatoes
  • 1 carrot, peeled and diced
  • 1 Spanish onion, peeled and diced
  • 1 bulb fennel
  • 2 tablespoons chili powder
  • 4 tablespoons curry powder
  • 2 quarts water
  • salt, pepper, nutmeg, and Tabasco to taste

Cooking Directions

  1. Rinse the lentils in cold water. Sauté the vegetables and spices in olive oil. Add the lentils, cover with water and bring to a simmer.
  2. When all the vegetables and lentils are cooked and tender, puree the mixture with a stationary or hand-held blender and pass through a fine chinoise. Adjust thickness with additional water or vegetable stock as needed.? Season to taste.
  3. May be made 2-3 days in advance and reheated gently as needed.
  4. Serve in warm bowls with crusty bread.
  5. Garnish with: ¼ cup thick drained yogurt, cilantro or other toppings: crab meat, grilled or roasted vegetables, pumpkin seed oil, toasted nuts, etc.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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