Ruth's Red Lentil and Potato Soup - 29g Carbs, 6.9g Fiber
From: Allrecipes.com - Submitted By: RUTH GOOCH
"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.
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Ready In: 1 Hour
Servings: 12
2 Tbsp unsalted butter
1 large sweet onion, chopped
4 stalks celery, chopped
4 medium red potatoes, chopped
1 carrot, chopped
3 cloves garlic
1/4 tsp ground allspice
1/4 tsp cumin seeds
1/4 tsp cayenne pepper
1/8 tsp ground cloves
1 dash pepper
1 quart vegetable broth
1 1/2 cups dry red lentils
2 cups water
1 cup roughly chopped kale
1/4 cup chopped fresh cilantro
1 tsp file powder
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 broth, and mix in the lentils. Add water,
increasing the amount as necessary to cover all ingredients. Bring to
a boil, reduce heat, and stir in the kale. Cook, stirring occasionally,
35 to 45 minutes, until the lentils are tender. Mix in the cilantro and
file powder. Continue cooking about 5 minutes, or to desired thickness.
Servings: 12
Nutrition per Serving:
164 Calories, 2.5g Total Fat, 5mg Cholesterol, 172mg Sodium,
29g Total Carbs, 6.9g Dietary Fiber, 7.4g Protein
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