- 2 tablespoons unsalted butter
- 1 large sweet onion, chopped
- 4 stalks celery, chopped
- 4 medium red potatoes, chopped
- 1 carrot, chopped
- 3 cloves garlic
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cumin seeds
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground cloves
- 1 dash pepper
- 1 quart vegetable broth
- 1 1/2 cups dry red lentils
- 2 cups water
- 1 cup roughly chopped kale
- 1/4 cup chopped fresh cilantro
- 1 teaspoon file powder
- Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender. Mix in the potatoes, carrot, and garlic. Continue to cook and stir about 5 minutes, until the potatoes are well coated with butter. Season the mixture with allspice, cumin, cayenne pepper, cloves, and pepper.
- Pour in the vegetable broth, and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to a boil, reduce heat, and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the cilantro and file powder. Continue cooking about 5 minutes, or to desired thickness.
04/03/2017
recipepes.com
Ruth's Red Lentil and Potato Soup, recipe
PT15M
PT1H
5
455 calories
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