Yvonne’s Magazine Dive Uncovers Culinary Treasure

Magazines tend to pile up around my house when I’m working, but every once in a while, I give myself an afternoon to catch up. I make a pot of tea, curl up on my sofa, and sift through my favorite glossies, happily tearing out articles that inform, photos that inspire (especially home design ideas, much to my hubby's chagrin) and recipes that make my stomach growl.

One recent magazine dive produced gold in the form of a sweet potato soup recipe. It sounded nutritious and economical, looked delicious, and best of all, called for ingredients I already had on hand.

We often sing the praises of the Barefoot Contessa here but it’s high time we shared the love with Lucy Waverman. Over the years, I’ve tackled many of her recipes and they always get rave reviews.

So if you want whip up a bowl of something fabulous tonight, try this:

Lentil and Sweet Potato Soup
By Lucy Waverman (from Food & Drink magazine (LINK TO RECIPES SECTION), Autumn 2010) 



Ingredients
2 tbsp (25 mL) olive oil

1 cup (250 mL) chopped onion

1 cup (250 mL) chopped carrot

3 cups (750 mL) peeled and chopped
 sweet potatoes

1 tsp (5 mL) chopped ginger

¼ tsp (1 mL) chili flakes

½ tsp (2 mL) cinnamon

½ cup (125 mL) red lentils

5 cups (1.25 L) vegetable stock

¼ cup (50 mL) whipping cream* 

Salt and freshly ground pepper

1 tbsp (15 mL) lemon juice

1 tbsp (15 mL) maple syrup



Garnish* 

1 tbsp (15 mL) vegetable oil

¼ cup (50 mL) sage leaves



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



2. Add ginger, chili flakes and cinnamon and sauté for 1 minute 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 to 25 minutes or until vegetables are very soft and lentils have exploded. 



4. Purée soup in food processor 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.



5. 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.



Serves 6



*For a fast and healthy dinner, skip the cream and the garnish. I did and no one complained!