Ruth's Red Lentil and Potato Soup

Ruth's Red Lentil and Potato Soup

85
RUTH GOOCH 0

"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!"

Ingredients

1 h {{adjustedServings}} servings 164 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

85
  1. 111 Ratings

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I brought this to a potluck tonight and everyone loved it. I had made these changes: 1 tsp of cumin instead of 1/4 tsp, 1/2 package of frozen spinach instead of kale, added about 1 tsp of garam ...

Delicious! This soup has a very hearty and delightfully unique taste. The fact that it is vegetarian and could easily be made vegan by subbing olive for the butter is an added bonus. My lenti...

I love this! I whipped this up on the snowiest day of the year and am thrilled with the results. I did not have all of the ingredients, so here are my modifications: Did not use file powder. ...