Shrimp and Lentil bisque

by Devenee
Shrimp and Lentil bisque

shrimp bisque

4 c chicken stock- (can use vegetable stock)

1/2 c green lentils

1/2 c diced celery

1/2 c diced onion

1/4 c diced carrots

2 cloves garlic minced

1/2 t red pepper flakes

1/8 t black pepper

Place all items in a stock pot, cook over low-medium heat until lentils are almost tender.

remove 1/4 of the soup and place in a food processor. Blend to make a thicker consistency. Add back to the soup to “thicken it up”. Add:

1/2 c light cream or half n half

1 pound of 71/90 cooked, peeled, tail off shrimp


Stir, enjoy. Serves 4


fat-2.5 g

carbs- 1 g

protein-17 g




The post Shrimp and Lentil bisque appeared first on About Time.

by Devenee


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