Lentil Soup:
  • 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
  1. In advance: pour distilled vinegar into a bowl with the green chili rings and let sit for at
  2. least 1 hour prior to serving soup.
  3. To prepare soup, wash red lentils in warm water, 2 or 3 times over. Then fill large pot
  4. with 5 to 6 cups water. Cook lentils over medium flame until they lose their form, and a
  5. soup-like base is formed. Add fresh chopped cilantro, salt and pepper to soup, set soup
  6. aside.
  7. Next, prepare the rest of the add-ins. Original recipe says to: Grate Idaho potatoes and
  8. deep fry to golden brown in hot oil. Place on paper towels to absorb excess oil, then put
  9. into a bowl. Post Op's can try to melt low fat margarine in a skillet and brown potatoes
  10. that way. Sauté onions in pan with 1/3 cup vegetable oil until golden-dark brown and
  11. caramelized, then place in a bowl. Sauté cubed bread in a mixture of 1/4 cup oil and 1/4
  12. cup low fat margarine until golden brown, put in a bowl. Post Op's can sauté in low fat
  13. margarine.Roughly chop cilantro, put into a bowl.
  14. To serve, place soup and add-ins on the table. Guests place 2 or 3 ladles of soup into their
  15. soup bowl, then, in middle of soup bowl, pile high with desired add-ins; do not spread out
  16. garnish.