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

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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