This is an archived article that was published on sltrib.com in 2009, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
After a $1 million renovation -- which took several months to complete -- Salt Lake City's venerable Ruth's Diner in Emigration Canyon has reopened for business.
The biggest change to this Utah icon is the kitchen. It's about four times bigger and will better accommodate staff and servers.
Just about everything else at Ruth's stayed the same, including the menu, the historic jukebox, the iconic pink flamingo sign and the shady patio.
With the remodel complete, owners Erik and Tracy Nelson had a spare moment to provide us with Ruth's recipe for spicy lentil soup.
Brandon Burt requested this dish, one of several "soups of the day" that customers can order along with one of Ruth's legendary Mile-High biscuits.
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2 tablespoons margarine
½ cup of diced onion
2 tablespoons minced fresh garlic
1/2 of one green pepper, diced
1/2 or one red pepper, diced
½ pound diced or ground Italian sausage
¼ cup blackened seasoning
1 quart of chicken stock
2 cups lentils
1 (16 ounce) can of diced tomatoes in juice
1 bay leaf
In a large pot, melt butter or margarine, add onion, onions, garlic, green peppers and red peppers and saute until just softened. Add sausage cook until meat is browned. Add remaining ingredients, mixing to combine. Bring to a boil. Reduce heat and simmer until lentils are cooked. Taste and adjust seasoning as needed.
Servings » 6 to 8
Source » Chef Juan Rueda, Ruth's Diner