How to Make Ruth's Red Lentil and Potato Soup - A Step-by-Step Guide

If you're looking for a hearty and comforting soup that's both delicious and nutritious, look no further than Ruth's Red Lentil and Potato Soup. This recipe combines the earthy flavors of red lentils and potatoes with a fragrant blend of spices, resulting in a flavorful and satisfying bowl of soup that's perfect for a cold winter's day or any time you're craving some wholesome comfort food.

Red lentils are a great source of plant-based protein and fiber, making them a fantastic additi...

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Ingredients

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

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 12

  • Melt butter in a large saucepan over medium heat. Stir in onion and celery; cook until tender. Mix in potatoes, carrot, and garlic. Continue to cook and stir until potatoes are well coated with butter, about 5 minutes. Season with allspice, cumin, cayenne pepper, cloves, and pepper.
  • Pour in vegetable broth; mix in lentils. Add water, adding more if needed to cover all ingredients. Bring to a boil, reduce heat, and stir in kale. Cook, stirring occasionally, until lentils are tender, 35 to 45 minutes.
  • Stir in cilantro and filé powder. Continue cooking to desired thickness, about 5 minutes.
  • Nutrition

    164 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 5mg
    • Sodium: 172mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 7g
    • Total Sugars: 4g
    • Protein: 7g
    • Vitamin C: 13mg
    • Calcium: 39mg
    • Iron: 3mg
    • Potassium: 542mg