Thursday, December 9, 2010

Lentil and Sweet Potato Soup


It has been way too long since my last post. The month of November was filled with projects due every week, leaving me no time to write about the things that I ate. But now that the holidays have arrived, I finally have time, to once again, fill my blog up with cooking, baking and eating.

This post is featuring a soup that may seem like it should have been featured during the fall but the aroma and flavour that arise from this soup remind me of the scents of the holidays. This may be because my family likes to accompany our turkey dinners with sweet potatoes.

This colourful and bright soup is perfect for lunch or the start of a tasty dinner. Pair it with a piece of hearty bread as you will be using it to wipe up the bottom of your bowl. Also, the variety of nutrition that makes up this soup will not make you feel guilty for wanting seconds.

Lentil and Sweet Potato Soup
Serves 6

2 tbsp olive oil
  • 1 cup of chopped onion
  • 1 cup of chopped carrot
  • 3 cups of peeled and chopped sweet potatoes
  • 1 tsp chopped ginger
  • 1/2 tsp of chili flakes
  • 1/2 tsp of cinnamon
  • 1/2 cup red lentils
  • 5 cups of vegetable stock
  • 1/4 cup whipping cream or 2% (whichever you prefer)
  • Salt and fresh ground pepper
  • 1 tbsp lemon juice
  • 1 tbsp maple syrup

  • 1 tbsp of vegetable oil
  • 1/4 cup sage leaves

1. Heat oil in a pot over medium heat. Add onions and saute for 2 minutes or ntill they begin to soften. Add carrots and sweet potatoes and saute for 5 mintues.
2. Add ginger, chili flakes and cinnamon and saute for 1 mintues or until fragrant. Add lentils and stir to coat with oil.
3. Add stock and bring to a boil. Reduce heat to medium-low and simmer for 20-25 minutes or until vegetable are very soft and lentils have exploded.
Puree soup in food processor or with hand blender. Returen to pot, stir in whipping cream and season with salt and pepper. Stir in lemon juice and maple syrup. Reheat when needed.
5. For garnish, heat oil in small skillet over medium-high heat and fry sage leaves for 30 seconds or until crisp. Drain on paper towel and place on soup.

Recipe from Food and Drink Magazine

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