Ruth's Red Lentil and Potato Soup Recipe

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Ruth's Red Lentil and Potato Soup
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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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 197.71 Kcal (828 kJ)
Calories from fat 27.79 Kcal
% Daily Value*
Total Fat 3.09g 5%
Cholesterol 5.78mg 2%
Sodium 251.71mg 10%
Potassium 755.96mg 16%
Total Carbs 34.46g 11%
Sugars 4.09g 16%
Dietary Fiber 10.18g 41%
Protein 9.42g 19%
Vitamin C 17.6mg 29%
Vitamin A 0.1mg 4%
Iron 3.2mg 18%
Calcium 57.2mg 6%
Amount Per 100 g
Calories 82.7 Kcal (346 kJ)
Calories from fat 11.63 Kcal
% Daily Value*
Total Fat 1.29g 5%
Cholesterol 2.42mg 2%
Sodium 105.29mg 10%
Potassium 316.21mg 16%
Total Carbs 14.42g 11%
Sugars 1.71g 16%
Dietary Fiber 4.26g 41%
Protein 3.94g 19%
Vitamin C 7.3mg 29%
Vitamin A 0.1mg 4%
Iron 1.3mg 18%
Calcium 23.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.4
  • 5

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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