Red Lentil and Potato Soup

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 stock and mix in the lentils. Add water, increasing the amount as necessary to cover all ingredients. Bring to the boil, reduce heat and stir in the kale. Cook, stirring occasionally, 35 to 45 minutes, until the lentils are tender. Mix in the coriander and file powder. Continue cooking about 5 minutes or to desired thickness.