Lentil Soup

Name: Lentil Soup
Ingredients: 2 cups red lentils; 1/3 cup fresh cilantro; Salt and black pepper, to taste; 1/2 cup distilled white vinegar; 10 to 12 green chilies cut into rings; 2 large Idaho potatoes grated on medium grater; Vegetable oil; 2 to 3 cups Vidalia onions cut into 1-inch slivers; Cubed bread (1/4-inch to 1/2-inch cubes); Salted butter; 1 cup fresh cilantro

11 ingredients

13 steps

Ingredients

2 cups red lentils
1/3 cup fresh cilantro
Salt and black pepper, to taste
1/2 cup distilled white vinegar
10 to 12 green chilies cut into rings
2 large Idaho potatoes grated on medium grater
Vegetable oil
2 to 3 cups Vidalia onions cut into 1-inch slivers
Cubed bread (1/4-inch to 1/2-inch cubes)
Salted butter
1 cup fresh cilantro

Directions

1

In advance: pour distilled vinegar into a bowl with the green chili rings and let sit for at least 1 hour prior to serving soup.
2

To prepare soup, wash red lentils in warm water, 2 or 3 times over.
3

Then fill large pot with 5 to 6 cups water.
4

Cook lentils over medium flame until they lose their form, and a soup-like base is formed.
5

Add fresh chopped cilantro, salt and pepper to soup, set soup aside.
6

Next, prepare the rest of the add-ins.
7

Grate Idaho potatoes and deep fry to golden brown in hot oil.
8

Place on paper towels to absorb excess oil, then put into a bowl.
9

Saute onions in pan with 1/3 cup vegetable oil until golden-dark brown and caramelized, then place in a bowl.
10

Saute cubed bread in a mixture of 1/4 cup oil and 1/4 cup butter until golden brown, put in a bowl.
11

Roughly chop cilantro, put into a bowl.
12

To serve, place soup and add-ins on the table.
13

Guests place 2 or 3 ladles of soup into their soup bowl, then, in middle of soup bowl, pile high with desired add-ins; do not spread out garnish.