- 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
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.
Recipe courtesy of Katen Joshi