Ruth's Red Lentil and Potato Soup Good Recipes
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Ruth's Red Lentil and Potato Soup |
"I made up this recipe one chilly weeknight to stave off a cold. I was amazed at how delicious the soup became! The report powder makes it quality and thick, but it could be disregarded. A warm loaf of sourdough bread is all you want to complete your meal!"
Ingredients :
- 2 tablespoons unsalted butter
- 1 huge candy onion, chopped
- 4 stalks celery, chopped
- 4 medium pink potatoes, chopped
- 1 carrot, chopped
- 3 cloves garlic
- 1/4 teaspoon ground allspice
- 1/four teaspoon cumin seeds
- 1/four teaspoon cayenne pepper
- 1/eight teaspoon floor cloves
- 1 dash pepper
- 1 quart vegetable broth
- 1 1/2 cups dry crimson lentils
- 2 cups water
- 1 cup more or less chopped kale
- 1/4 cup chopped sparkling cilantro
- 1 teaspoon record powder
Instructions :
Prep : 15M | Cook : 12M | Ready in : 1H |
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- Melt the butter in a large saucepan over medium warmness. Stir in the onion and celery. Cook until tender. Mix inside the potatoes, carrot, and garlic. Continue to cook dinner and stir about 5 minutes, till the potatoes are well lined with butter. Season the mixture with allspice, cumin, cayenne pepper, cloves, and pepper.
- Pour within the vegetable broth, and blend within the lentils. Add water, growing the quantity as essential to cowl all substances. Bring to a boil, reduce heat, and stir inside the kale. Cook, stirring occasionally, 35 to forty five minutes, until the lentils are smooth. Mix within the cilantro and file powder. Continue cooking about 5 mins, or to favored thickness.
Notes :
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