Ruth's Red Lentil and Potato Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 large sweet onion, chopped
- 4 stalks celery, chopped
- 4 medium red potatoes, chopped
- 1 carrot, chopped
- 3 cloves garlic
- ¼ teaspoon ground allspice
- ¼ teaspoon cumin seeds
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground cloves
- 1 dash pepper
- 1 quart vegetable broth
- 1 ½ cups dry red lentils
- 2 cups water
- 1 cup roughly chopped kale
- ¼ cup chopped fresh cilantro
- 1 teaspoon file powder
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Instructions
- 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.
- 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.
- Stir in cilantro and filé powder. Continue cooking to desired thickness, about 5 minutes.
Source
Original recipe: View Original