Ruth's Red Lentil and Potato Soup
Description
I made up this lentil potato soup recipe one chilly weeknight to stave off a cold. I was surprised at how delicious the soup was! A warm loaf of sourdough bread is all you need to complete your meal!
Ingredients
•
2 tablespoons unsalted butter
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1 large sweet onion, chopped
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4 stalks celery, chopped
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4 medium red potatoes, chopped
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1 carrot, chopped
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3 cloves garlic
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1/4 teaspoon ground allspice
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1/4 teaspoon cumin seeds
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1/4 teaspoon cayenne pepper
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1/8 teaspoon ground cloves
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1 dash pepper
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1 quart vegetable broth
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1 1/2 cups dry red lentils
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2 cups water
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1 cup roughly chopped kale
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1/4 cup chopped fresh cilantro
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1 teaspoon file powder
Directions
1
Melt butter in a large saucepan over medium heat. Stir in onion and celery; cook until tender. Mix in potatoes, carrot, and garlic. Continue to cook and stir until potatoes are well coated with butter, about 5 minutes. Season with allspice, cumin, cayenne pepper, cloves, and pepper.
2
Pour in vegetable broth; mix in lentils. Add water, adding more if needed to cover all ingredients. Bring to a boil, reduce heat, and stir in kale. Cook, stirring occasionally, until lentils are tender, 35 to 45 minutes.
3
Stir in cilantro and filé powder. Continue cooking to desired thickness, about 5 minutes.