Lentil and Potato Soup
03:17 PM Mar 06, 2010
(This soup is one of Cathy's many favorites!!)
• 2 tablespoons unsalted butter (I use olive oil)
• 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 (I use dried coriander seeds)
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon ground cloves
• 1 dash pepper
• 1 quart vegetable broth (I just use water seasoned with Bragg Liquid Aminos)
• 1 1/2 cups dry red lentils
• 2 cups water
• 1 cup roughly chopped kale
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 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.
Mary's note: This recipe calls for red lentils but I have used other kinds of lentils and the recipe is delicious. I also vary the ingredients (see substitutes). Spinach, swiss chard, and collards can also be substituted for the kale. I cook this soup in my pressure cooker - once it reaches pressure, I cook it for 10 minutes. Salt may be added to taste if vegetable broth is not used.
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