Sweet Potato & Red Lentil Bisque

I spent most of my post yesterday talking about , grilling, pasta salads, and foods that remind me of summer.  I’m really going to change things up today and now go with a recipe for a soup.  A sweet potato soup.  Like, am I back in October or something?

Okay, so, in my defense, I just really really wanted to use my immersion blender and also wanted to use up the rest of my Red Lentils… trying something new other than the Dahl I’ve become obsessed with.

Enter the sweet potatoes and now you have a sweet potato and lentil bisque.

This recipe comes from Oprah’s Magazine which I actually found online.  I followed the directions using my beloved Sriracha for the red chile paste, and omitting the pomegranate seeds the original recipe calls for (poms are a winter fruit!).  It was really yummy!  Dave and I packed this in tupperware for our lunches and both found it to be very filling.

It may be hot outside, but my office is always freezing… soup is always welcome over here!

Sweet Potato & Red Lentil Bisque


1 lb Sweet Potatoes, peeled and roughly chopped
1 cup Red Lentils, rinsed (I use the ones from Trader Joe’s)
½ cup Dried Apricots, quartered
½ Onion, chopped
1 tsp Sriracha
4 cups Chicken Broth
1 can Light Coconut Milk
½ tsp. salt, plus more to taste
½ tsp. ground black pepper
Chopped cilantro

1.  Place the sweet po’s, lentils, apricots, onion, Sriracha, and broth in a large pot.  Bring to a boil, reduce the heat to low, COVER, and simmer until the lentils are falling apart and the sweet potatoes are cooked through (fork it!).  

2.  Uncover the soup and let it sit for 5-10 minutes with the heat off.  Add the coconut milk.  Using an immersion blender puree the soup until mostly smooth.  Use a blender if you have to working in batches if necessary.  Stir in salt and pepper.  Top with cilantro and serve*.

*I even put some cilantro in the soup before i blended it… we LOVE cilantro!*

Recipe slightly adapted from:  O, the Oprah Magazine

The soup was so good that I devoured my portion before remembering to take a picture!  Blogging-Brain-Fart!!!!!!!

photo 1 (33)

photo 2 (35)

photo 3 (33)

I LOVE SOUP!  Check out these other yummy soup recipes:

Buffalo Chicken Soup

Buffalo Chicken Soup

Spicy Asian Chicken Noodle Soup

Spicy Asian Chicken Noodle Soup

Creamy Tomato Balsamic Soup

Creamy Tomato Balsamic Soup





Apricot & White Chocolate M&M Cookies

Dave is away for a week and a half!  He is in Vancouver with his family and I am home… and this weekend I was home ALONE!  BUT… it was fantastic.  I went to the gym, walked the dogs, caught up on True Blood, Big Brother, Weeds, AND watched GIRLS for the 2nd time around!  What a relaxing weekend.  While I was vegging out, I decided to clean my parents candy cabinet.  While doing this, I found a bag of White Chocolate M&Ms from Easter that i had bought and never did anything with.    

I found this to be the perfect opportunity to make a new type of M&M Cookie – I lovvvvve them!  I started off with a Southern Living Chocolate Chip Cookie Dough recipe… halved it… and added some chopped up dried apricots.  We had a huge bag of apricots in the house… it was such a good batch I figured it would be AMAZING in cookies.  I was right.

Apricot & White Chocolate M&M Cookies

Adapted from Southern Living’s “All Time Fav Choc Chip Cookies


6 Tablespoons Butter, softened

1/4 Cup + 2 Tablespoons Sugar

1/4 Cup + 2 Tablespoons packed Brown Sugar

1 Egg

1 teaspoon Vanilla Extract

1 Cup + 2-3 Tablespoons Flour

1/2 teaspoon Baking Soda

1/4 teaspoon + sprinkle of Salt

1/2 Cup Dried Apricots, chopped

1 Cup White Chocolate M&M’s (or regular M&Ms or … white chocolate chips!)

Parchment Paper


1.  Preheat oven to 350 and line baking sheet with parchment paper (2 if you want smaller cookies and 1 if you want bigger ones)

2.  Beat the butter and sugars in a mixer until creamy.  Add the egg and vanilla and beat until it’s blended together.

3.  Meanwhile, mix the flour, baking soda, and salt in a small bowl.  Take the flour mixture and add to the butter mixture a little at a time until it’s just blended together.  Add the dried apricots and continue to blend with the mixer.

4.  Stop the mixer, get out all of the dough from the beaters, and with a rubber spatula or spoon, mix in most of the M&Ms.  For larger cookies, use a Tablespoon to drop the cookies onto the parchment.  For smaller cookies, use a heaping teaspoon to drop them.

5.  Bake in the oven for 10-15 minutes depending on how you like them and the size.  I put mine on timer for 8 minutes, then added a few M&Ms ontop and let them bake for another 5 minutes or so.  Remove and let them cool completely on wire racks.

Mix and mix and mix and mix!

BJ’s has my favorite dried apricots, they’re always really juicy and sweet.

You don’t want the M&M’s to break apart so stir them in, don’t use the blender.

Gotta love the Easter/Springtime colors in the summer! I forgot I bought these lol

I THOUGHT these would be small but they were pretty big!

They were so good!

These babies were awesome.  I somehow managed to only eat one cookie this weekend (besides the one-cookie’s worth of raw dough I ate before cleaning out the bowl) so I brought them to our family BBQ on Sunday night.  My Poppop ate one cookie then snitched a few bites of another!  They really were a big hit!

I will also share with you a really helpful hint I just learned from my sister:  Store fresh baked cookies with a piece or two of white bread underneath.  It will keep them nice and chewy and moist.  I did this for these cookies and it REALLY worked.  

Meanwhile, I ate another cookie tonight after our BBQ, and I can’t even let my favorite taste-tester try them!  He’s all the way across the country 😦  Dave’s family is from Vancouver, BC and he is spending some time with them.  I’m so jealous, Vancouver is THE MOST BEAUTIFUL city on earth, and his family is so awesome too… I wish I was there!  I am now obligated to finally write my “Travel” post about gorgeous Vancouver before Dave gets back next Sunday… get ready!