• 12servings
  • 60minutes
  • 164calories

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Nutrition Info . . .

VitaminsA, B3, C, D, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 30g unsalted butter

  2. 1 large red onion, chopped

  3. 4 sticks celery, chopped

  4. 4 medium red potatoes, chopped

  5. 1 carrot, chopped

  6. 3 cloves garlic

  7. 1/4 teaspoon ground allspice

  8. 1/4 teaspoon cumin seeds

  9. 1/4 teaspoon cayenne pepper

  10. 1/8 teaspoon ground cloves

  11. 1 dash pepper

  12. 1 litre vegetable stock

  13. 290g dry red lentils

  14. 475ml water

  15. 65g roughly chopped kale

  16. 4 tablespoons chopped fresh coriander

  17. 1 teaspoon file powder

Instructions Jump to Ingredients ↑

  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 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.


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