Red Lentil and Potato Soup

    Red Lentil and Potato Soup

    (116)
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    1hr


    115 people made this

    About this recipe: This is a hearty vegetarian soup, which is guaranteed to take the chill off the cold winter days. Lentils are simmered with potatoes, carrots, kale and celery in a warmly spiced vegetable stock. Enjoy with fresh crusty bread.

    Ingredients
    Serves: 12 

    • 30g unsalted butter
    • 1 large red onion, chopped
    • 4 sticks celery, chopped
    • 4 medium red potatoes, chopped
    • 1 carrot, chopped
    • 3 cloves garlic
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon cumin seeds
    • 1/4 teaspoon cayenne pepper
    • 1/8 teaspoon ground cloves
    • 1 dash pepper
    • 1 litre vegetable stock
    • 290g dry red lentils
    • 475ml water
    • 65g roughly chopped kale
    • 4 tablespoons chopped fresh coriander
    • 1 teaspoon file powder (optional)

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Melt the butter in a large saucepan over medium heat. Stir in the onion and celery. Cook until tender. Mix in the potatoes, carrot and garlic. Continue to cook and stir about 5 minutes, until the potatoes are well coated with butter. Season the mixture with allspice, cumin, cayenne pepper, cloves and pepper.
    2. Pour in the vegetable stock and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to the boil, reduce heat and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the coriander and file powder. Continue cooking about 5 minutes or to desired thickness.

    Ingredients

    File powder is also known as sassafras leaves. It's a thickening agent and can be purchased in speciality shops or online. Alternatively, you can use a little bit of cornflour mixed with water.

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    Reviews & ratings
    Average global rating:
    (116)

    Reviews in English (116)

    by
    328

    I brought this to a potluck tonight and everyone loved it. I had made these changes: 1 tsp of cumin instead of 1/4 tsp, 1/2 package of frozen spinach instead of kale, added about 1 tsp of garam masala. I didn't have any cilantro, but I think that would have been good. Also, I thought the vegetable would get too mushy cooked the way the recipe said, so I cooked the lentils with the broth and spices (only took about 15 minutes) and then added the sauted onions through garlic and cooked until done.  -  07 Mar 2004  (Review from Allrecipes US | Canada)

    by
    325

    Delicious! This soup has a very hearty and delightfully unique taste. The fact that it is vegetarian and could easily be made vegan by subbing olive for the butter is an added bonus. My lentils were tender in only 25 minutes; lentil cooking times vary greatly depending on how long they have been stored, so I would advise checking them to make sure that you do not end up with mush. I used 1 teaspoon of cumin and did adjust the seasoning at the end by adding some Himalayan sea salt, which I thought was sorely needed, perhaps because I used low sodium vegetable broth. File powder is ground sassafras leaves used for both flavoring and thickening. I don’t think it was necessary to thicken this soup but the file powder in addition to the other spices added a wonderful complexity to the flavor. It can be ordered from Penzeys.com if your grocery does not carry it. I will definitely make this soup again!  -  24 Sep 2010  (Review from Allrecipes US | Canada)

    by
    245

    I love this! I whipped this up on the snowiest day of the year and am thrilled with the results. I did not have all of the ingredients, so here are my modifications: Did not use file powder. I don't think it's needed as the soup is just the right consistency in my opinion. No allspice, so increased the amount of cumin and added garam masala as first reviewer did. Added a little bit of dried ginger (sorry, i didn't measure). No Kale on hand - used frozen spinach instead, with great results. I used a little more butter than what was called for and once soup was done and had cooled ever so slightly, I added some nonfat sour cream which I think made it extra delightful! I normally don't use salt when cooking anyway, but did add some garlic salt at the end as I am a garlic lover. I also used dried cilantro as I didn't have fresh. Play around with this one; it's very versatile! Thank you for the recipe!  -  14 Feb 2007  (Review from Allrecipes US | Canada)

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