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.
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
65g roughly chopped kale
4 tablespoons chopped fresh coriander
1 teaspoon file powder (optional)
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Method Prep:15min › Cook:45min › Ready in:1hr
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.
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.
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.