Spiced lentil soup - KAIT-Jonesboro, AR-News, weather, sports

Spiced lentil soup

© istockphoto.com/Anna Milkova © istockphoto.com/Anna Milkova
  • What's Cooking NowMore>>

  • Favorite Recipe Collections

    Favorite Recipe Collections

    Check here for the full archive of recipe collections.
    Check here for the full archive of recipe collections.
  • Savory pies

    Savory pies

    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
  • Graham cracker classics

    Graham cracker classics

    Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.

Recipe from Samantha Robinson of New York

Ingredients:

1 cup red lentils

1 cup green 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

2 cups chopped collard greens

1 clove garlic chopped

1 tsp tumeric

1 tsp nutmeg

1 tsp cayenne

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 & green 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, cayenne, nutmeg, tumeric, 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 collared greens 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.

*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.
Powered by WorldNow

472 Craighead Co. 766
Jonesboro, AR 72401
(870) 931-8888

FCC Public File
publicfile@kait8.com
(870) 336-1816
EEO Report
Closed Captioning

All content © Copyright 2000 - 2014 Worldnow and KAIT. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.