Ruth's Red Lentil and Potato Soup

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

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 164 Calories

Ingredients

• ¼ teaspoon ground allspice
• ⅛ teaspoon ground cloves
• 2 cups water
• ¼ cup chopped fresh cilantro
• 2 tablespoons unsalted butter
• ¼ teaspoon cayenne pepper
• 4 stalks celery, chopped
• 1 carrot, chopped
• 1 teaspoon file powder
• 3 cloves garlic
• 1 large sweet onion, chopped
• ¼ teaspoon cumin seeds
• 1 quart vegetable broth
• 1 dash pepper
• 4 medium red potatoes, chopped
• 1 ½ cups dry red lentils
• 1 cup roughly chopped kale

Recipe Instructions

Step 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.

Step 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.