Ruth's Red Lentil and Potato Soup
You can never have too many soup recipes, so give Ruth's Red Lentil and Potato Soup a try. This recipe makes 12 servings with 173 calories, 8g of protein, and 2g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and vegetarian diet. It is perfect for Autumn. If you have pepper, cayenne pepper, vegetable broth, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.
Instructions
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.
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.