Ruth's Red Lentil and Potato Soup Recipe

Thursday, October 3, 2019 Add Comment Edit

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Recipe by: RUTH GOOCH

"I made up this instructions only cool weeknight to stave off a cold. I was surprised at how delectable the bisque was! The case powder makes it nice and thick, but it may exist left out. A warm lump about sourdough bread is all you need to complete your meal!"

Original instructions yields 12 servings

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2 tablespoons unsalted butter
1 large sweet onion, chopped
4 stalks 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 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 teaspoon case powder
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Directions

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 accompanied by butter. Season the mixture accompanied by allspice, cumin, cayenne pepper, cloves, and pepper.
Pour in the vegetable broth, and mix in the lentils. Add water, increasing the amount while necessary to cover all ingredients. Bring to a boil, cut heat, and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the cilantro and case powder. Continue cooking about 5 minutes, or to desired thickness.

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Reviews

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My review

I brought this to a potluck tonight and everybody loved it. I had made these changes: 1 tsp about cumin alternatively about 1/4 tsp, 1/2 package about frozen spinach alternatively about kale, more about 1 tsp about garam ...

I'm starting to hope I did something wrong here, because I thought this soup, regular accompanied by the seasonings, was bland, bland, bland. Even adding a few shakes about salt did not give this bisque any actual ...

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Delicious! This bisque has a extremely hearty and delightfully special taste. The fact that it is vegetarian and could easily exist made vegan by subbing olive for the butter is an more bonus. My lenti...

I love this! I whipped this up on the snowiest day about the year and am thrilled accompanied by the results. I did not keep all about the ingredients, thus here are my modifications: Did not use case powder. ...

I was shocked! This is really excellent and there is no salt in it! Definitely a goalkeeper (I didn't count up case powder. I don't regular know what it is.)

I enjoyed this recipe. Like another reviewer said, I used 1 tsp about cumin. In addition I did not use any potatoes because where bisque is concerned I am trying to get everybody to eat more veggies...

This is only about the best lentil soups I keep tried.

Very excellent and I drive make it again. I might regular count up more Kale while it is thus nutritious (and adds nice color to the soup). I used chicken broth. Celine

I was cleaning out the fridge and wanted to use up some kale, celery, parsey and potatoes. This bisque is full-bodied and delicious. What a great recipe.

This bisque was surprisingly good. As only reviewer advised, I kept a close eye on the lentils, only cooking them for 20 notes or less before they were done. Next time I make it I drive count up a lo...

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This information is posted on categoryfood wars, recipes for kids, food and beverage, , the date 04-10-2019, quoted from GOOGLE Searcing https://www.allrecipes.com/recipe/58444/ruths-red-lentil-and-potato-soup/