- 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 Katen Joshi
Recipe courtesy of Danny Boome