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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 1 |
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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. 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.
3. 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.
4. 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.
5. 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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