Description
I made up this recipe one chilly weeknight to stave off a cold. I was surprised at how delicious the soup was! The file powder makes it nice and thick, but it may be left out. A warm loaf of sourdough bread is all you need to complete your meal!
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
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.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 12