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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.