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Lentil Soup:


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2 cups red lentils
1/3 cup fresh cilantro
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


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. Original recipe says to: 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. Post Op's can try to melt low fat margarine in a skillet and brown potatoes


that way. Sauté onions in pan with 1/3 cup vegetable oil until golden-dark brown and


caramelized, then place in a bowl. Sauté cubed bread in a mixture of 1/4 cup oil and 1/4


cup low fat margarine until golden brown, put in a bowl. Post Op's can sauté in low fat


margarine.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.


Pairs Well With


Notes

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