Recipe from Samantha Robinson of New York
1 cup red lentils
1 cup green 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
2 cups chopped collard greens
1 clove garlic chopped
1 tsp tumeric
1 tsp nutmeg
1 tsp cayenne
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 & 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.