For a creamier soup, use an immersion blender to partially blend the soup before adding the cilantro and filé powder. If you don’t have filé powder, you can substitute 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water. Stir the slurry into the soup during the last 5 minutes of cooking. Feel free to add other vegetables, such as diced zucchini or bell peppers, to the soup. Serve with a dollop of plain yogurt or a swirl of cream for extra richness. This soup freezes well! Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Ruth's Red Lentil and Potato Soup
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PREP TIME15 mins
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COOK TIME45 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS379
This vibrant Red Lentil and Potato Soup is a hug in a bowl! Earthy lentils meld with creamy potatoes in a spiced vegetable broth, brightened with fresh cilantro and a hint of kale. Perfect for a chilly evening, it’s a nourishing and flavorful meal that’s sure to become a weeknight favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate29 g
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Cholesterol5 mg
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Fiber7 g
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Protein7 g
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Saturated Fat1 g
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Sodium172 mg
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Sugar4 g
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Fat3 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery and cook, stirring occasionally, until softened, about 5-7 minutes.
02 Step
Recipe View Add the potatoes, carrot, and minced garlic to the saucepan. Cook, stirring frequently, until the potatoes are lightly coated in butter and beginning to soften, approximately 5 minutes. Season with allspice, cumin seeds, cayenne pepper, ground cloves, and black pepper.
03 Step
Recipe View Pour in the vegetable broth and stir in the red lentils. Add the water, ensuring that all ingredients are submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 35-45 minutes, or until the lentils are tender. Stir in the chopped kale during the last 10 minutes of cooking.
04 Step
Recipe View Stir in the fresh cilantro and filé powder (if using). Continue to simmer for another 5 minutes, or until the soup reaches your desired thickness. Taste and adjust seasonings as needed.
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Buford Graham
Sep 20, 2024The filé powder really makes a difference in the texture. Don't skip it if you have it on hand!
Maribel Thompson
Feb 23, 2024This soup is so comforting and easy to make! I added a squeeze of lemon juice at the end for a little extra zing.
Heaven Murphy
Aug 28, 2023My family devoured this soup! I'll definitely be making it again.
Reed Schiller
May 12, 2023Great recipe! I didn't have any kale, so I used spinach instead. It worked perfectly.
Izaiah Kulas
Jan 14, 2023I love that this recipe is so versatile. I used sweet potatoes instead of red potatoes, and it was still delicious!