Lentil Soup
Serves: 4
Hosea Feil
1 January 1970
Based on User reviews:
55
Spice
55
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
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
3
Then fill large pot with 5 to 6 cups water
4
Cook lentils over medium flame until they lose their form, and a soup-like base is formed
5
Add fresh chopped cilantro, salt and pepper to soup, set soup aside
6
Next, prepare the rest of the add-ins
7
Grate Idaho potatoes and deep fry to golden brown in hot oil
8
Place on paper towels to absorb excess oil, then put into a bowl
9
Saute onions in pan with 1/3 cup vegetable oil until golden-dark brown and caramelized, then place in a bowl
10
Saute cubed bread in a mixture of 1/4 cup oil and 1/4 cup butter until golden brown, put in a bowl
11
Roughly chop cilantro, put into a bowl
12
To serve, place soup and add-ins on the table
13
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