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

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 & 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.