5/1/2020 Ruth's Red Lentil and Potato Soup - Printer Friendly - Allrecipes.

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Ruth's Red Lentil and Potato Soup

Prep Cook Ready In

15 m 45 m 1h

Recipe By: RUTH GOOCH

"I made up this recipe one chilly weeknight to stave o a cold. I was surprised at how delicious the soup was! The file
powder makes it nice and thick, but it may be le out. A warm loaf of sourdough bread is all you need to complete your
meal!"

Ingredients
2 tablespoons unsalted butter 1/8 teaspoon ground cloves
1 large sweet onion, chopped 1 dash pepper
4 stalks celery, chopped 1 quart vegetable broth
4 medium red potatoes, chopped 1 1/2 cups dry red lentils
1 carrot, chopped 2 cups water
3 cloves garlic 1 cup roughly chopped kale
1/4 teaspoon ground allspice 1/4 cup chopped fresh cilantro
1/4 teaspoon cumin seeds 1 teaspoon file powder
1/4 teaspoon cayenne pepper

Directions
1 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.
2 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.

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Printed From Allrecipes.com 5/1/2020

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