Ruth's Red Lentil and Potato Soup

Name: Ruth's Red Lentil and Potato Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 1 carrot, chopped; 0 teaspoons cayenne pepper; 4 stalks celery, chopped; 0 teaspoons cumin seeds; 1 teaspoon file powder; 59 milliliters chopped fresh cilantro; 3 cloves garlic; 0 teaspoons ground allspice; 0 teaspoons ground cloves; 237 milliliters roughly chopped kale; 1 dash pepper; 4 mediums red potatoes, chopped; 1 large sweet onion, chopped; 2 Tbsps unsalted butter; 946 milliliters vegetable broth; 473 milliliters water

Ruth's Red Lentil and Potato Soup is a gluten free and vegetarian soup. This recipe makes 12 servings with 88 calories, 2g of protein, and 2g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. A mixture of kale, pepper, cilantro, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender.

Ingredients you will need

Butter

Celery

Onion

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Cayenne Pepper

Allspice

Potato

Butter

Carrot

Clove

Garlic

Pepper

Cumin

Pour in the vegetable broth, and mix in the lentils.

Ingredients you will need

Vegetable Broth

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.

Ingredients you will need

Lentils

Water