Lentil Soup

Total Time:
1 hr 45 min
1 hr
45 min


  • Soup:
  • 2 cups red lentils
  • 1/3 cup fresh cilantro
  • Salt and black pepper, to taste
  • Add-ins:
  • 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
  • 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.

  • To prepare soup, wash red lentils in warm water, 2 or 3 times over. Then fill large pot with 5 to 6 cups water. Cook lentils over medium flame until they lose their form, and a soup-like base is formed. Add fresh chopped cilantro, salt and pepper to soup, set soup aside.

  • Next, prepare the rest of the add-ins. Grate Idaho potatoes and deep fry to golden brown in hot oil. Place on paper towels to absorb excess oil, then put into a bowl. Saute onions in pan with 1/3 cup vegetable oil until golden-dark brown and caramelized, then place in a bowl. Saute cubed bread in a mixture of 1/4 cup oil and 1/4 cup butter until golden brown, put in a bowl. Roughly chop cilantro, put into a bowl.

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

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

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