Recipe courtesy of Ketan Joshi
Lentil Soup
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 622
- Total Fat
- 13
- Saturated Fat
- 4
- Carbohydrates
- 102
- Dietary Fiber
- 16
- Sugar
- 14
- Protein
- 30
- Cholesterol
- 14
- Sodium
- 1114
- Total: 1 hr 45 min
- Prep: 1 hr
- Cook: 45 min
Ingredients
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
Directions
- 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.