-
-
My review
Ruth's Red Lentil and Potato Soup
9
RUTH GOOCH
"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!"
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 164Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 92120 Ratings
-
-
-
-
-
Most helpful positive review
3/7/2004
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 ...
Most helpful critical review
1/24/2012
I'm starting to hope I did something wrong here, because I thought this soup, even with the seasonings, was bland, bland, bland. Even adding a few shakes of salt did not give this soup any real ...
Most helpful
Most positive
Least positive
Newest
3/7/2004
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 ...
9/24/2010
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...
2/14/2007
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. ...
3/19/2006
I was shocked! This is really good and there is no salt in it! Definitely a keeper (I didn't add file powder. I don't even know what it is.)
4/9/2006
I enjoyed this recipe. Like another reviewer said, I used 1 tsp of cumin. In addition I did not use any potatoes because where soup is concerned I am trying to get everyone to eat more veggies...
9/20/2007
Very good and I will make it again. I might even add more Kale as it is so nutritious (and adds nice color to the soup). I used chicken broth. Celine
1/23/2012
I was cleaning out the fridge and wanted to use up some kale, celery, parsey and potatoes. This soup is full-bodied and delicious. What a great recipe.
11/21/2010
This soup was surprisingly good. As one reviewer advised, I kept a close eye on the lentils, only cooking them for 20 minutes or less before they were done. Next time I make it I will add a lo...