Name: Ruth's Red Lentil and Potato Soup
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Unsalted butter - 2 tablespoons; Sweet onion, chopped - 1 large; Celery, chopped - 4 stalks; Red potatoes, chopped - 4 medium; Carrot, chopped - 1; Garlic - 3 cloves; Ground allspice - ¼ teaspoon; Cumin seeds - ¼ teaspoon; Cayenne pepper - ¼ teaspoon; Ground cloves - ⅛ teaspoon; Pepper - 1 dash; Vegetable broth - 1 quart; Dry red lentils - 1 ½ cups; Water - 2 cups; Roughly chopped kale - 1 cup; Chopped fresh cilantro - ¼ cup; File powder - 1 teaspoon

Ingredients for - Ruth's Red Lentil and Potato Soup

1. Unsalted butter 2 tablespoons

2. Sweet onion, chopped 1 large

3. Celery, chopped 4 stalks

4. Red potatoes, chopped 4 medium

5. Carrot, chopped 1

6. Garlic 3 cloves

7. Ground allspice ¼ teaspoon

8. Cumin seeds ¼ teaspoon

9. Cayenne pepper ¼ teaspoon

10. Ground cloves ⅛ teaspoon

11. Pepper 1 dash

12. Vegetable broth 1 quart

13. Dry red lentils 1 ½ cups

14. Water 2 cups

15. Roughly chopped kale 1 cup

16. Chopped fresh cilantro ¼ cup

17. File powder 1 teaspoon

How to cook deliciously - Ruth's Red Lentil and Potato Soup

1 . Stage

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 . Stage

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 . Stage

Stir in cilantro and filé powder. Continue cooking to desired thickness, about 5 minutes.