Ruth’s Red Lentil and Potato Soup

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

Steps

1. 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.
2. 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.
3. Stir in cilantro and filé powder. Continue cooking to desired thickness, about 5 minutes.