Ruth's Red Lentil and Potato Soup

Name: Ruth's Red Lentil and Potato Soup
Total time: 60
Yield: 12
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; 0.25 teaspoon ground allspice; 0.25 teaspoon cumin seeds; 0.25 teaspoon cayenne pepper; 0.125 teaspoon ground cloves; 1 dash pepper; 1 quart vegetable broth; 1.5 cups dry red lentils; 2 cups water; 1 cup roughly chopped kale; 0.25 cup chopped fresh cilantro; 1 teaspoon file powder

Recipe by MOTTSBELA from allrecipes.com

Lunch 60 Mins.

Ingredients

12 servings

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2 tablespoons unsalted butter
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1 large sweet onion, chopped
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4 stalks celery, chopped
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4 medium red potatoes, chopped
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1 carrot, chopped
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3 cloves garlic
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0.25 teaspoon ground allspice
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0.25 teaspoon cumin seeds
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0.25 teaspoon cayenne pepper

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0.125 teaspoon ground cloves
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1 dash pepper
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1 quart vegetable broth
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1.5 cups dry red lentils
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2 cups water
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1 cup roughly chopped kale
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0.25 cup chopped fresh cilantro
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1 teaspoon file powder

Instructions

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.