Lentil & Sweet Potato Soup

Lentil & Sweet Potato Soup

We do not have much cold weather in San Diego. I must capitalize on it when I can and make the comfort food for cold days. Incidentally, cold in San Diego is somewhere in the 60's.

Ingredients:

2 tablespoons olive oil

1 cup chopped onion

1 cup chopped carrot

3 cups peeled and chopped sweet potatoes

1 teaspoon chopped ginger

1/4 teaspoon chili flakes

1/2 teaspoon cinnamon

1/2 cup red lentils

5 cups vegetable stock

1/4 cup whipping cream *optional

salt and freshly ground pepper

1 tablespoon lemon juice

1 tablespoon maple syrup

Garnish:

1 tablespoon vegetable oi

1/4 cup sage leaves

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Directions:

Heat oil in a pot over medium heat. Add onions and saute for 2 minutes or until they begin to soften. Add carrots and sweet potatoes and saute for 5 minutes.

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Add ginger, chili flakes, and cinnamon and saute for 1 minute or until fragrant. Add lentils and stir to coat with oil.

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Add stock and bring to a boil. Reduce heat to medium low and simmer for 20 to 25 minutes or until vegetables are very soft and lentils have exploded.

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Puree soup in food blender or with hand blender. Return to pot, stir in whipping cream and season with salt and pepper. Stir in lemon juice and maple syrup. Reheat when needed.

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For Garnish: heat oil in a small skillet over medium high heat and fry sage leaves for 30 seconds or until crisp. Drain on paper towels. Place on soup.

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Serves 6