Ruth's Red Lentil and Potato Soup

Ruth's Red Lentil and Potato Soup

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"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. A warm loaf of sourdough bread is all you need to complete your meal!"
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1 h servings 164 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 164 kcal
  • 8%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 29g
  • 9%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.


  1. 111 Ratings

Most helpful positive review

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 ...

Most helpful critical review

I'm starting to hope I did something wrong here, because I thought this soup, even with the seasonings, was bland, bland, bland. Even adding a few shakes of salt did not give this soup any real ...

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 ...

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 lenti...

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 was shocked! This is really good and there is no salt in it! Definitely a keeper (I didn't add file powder. I don't even know what it is.)

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

This is one of the best lentil soups I have tried.

Very good and I will make it again. I might even add more Kale as it is so 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 soup is full-bodied and delicious. What a great recipe.

This soup was surprisingly good. As one reviewer advised, I kept a close eye on the lentils, only cooking them for 20 minutes or less before they were done. Next time I make it I will add a lo...

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