Berma Soup

2 cups of red lentils
at least 6 cups of water
1/3 cup fresh cilantro
Salt and pepper to taste

Add ins:
1/2 cup distilled white vinegar
3 green chilies cut into thin rings
2 large potatoes, or frozen hash browns
Vegetable oil
2 to 3 yellow onions cut into 1-inch slivers
Toasted cubed bread or croutons
1 cup fresh Cilantro

Pour distilled vinegar into a bowl with the green chilies and let sit for at least 1 hour prior to serving. To prepare soup, wash lentils 2 or 3 times watching for stones. Add lentils and water to a pan, cooking for 20 - 35 minutes or until it forms a soupy base. Add chopped cilantro and salt and pepper. While this is cooking prepare sides. Fry up some "hash browns", sauté onions in butter until they are golden colored, roughly chop cilantro. Put all these in separate bowls and serve the soup buffet style allowing people to choose their toppings.

Source: Calling All Cooks Show

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