Ingredients
- 12 peppercorns
- 4 bay leaves
- 3 dry chilies (red)
- 1 onion
- 1/2 lentils (red)
- 1/2 ginger
- 3 3/4 c vegetable stock
- 3 tb ghee
- 2 tb parsley (chopped fresh)
Heat ghee over low heat. Add onion & cook til it softens, stirring ocassionally. Add peppercorns & bay leaves & cook for 5 minutes. Add stock, 1 c water, lentils, parsley, chilies & salt. Cook over medium heat for 10 minutes. When soup begins to boil, add ginger & cotinue to cook & stir for 10 minutes. Serve hot. Lentils should be soft. Adapted from Ismail Merchant "Indian Cuisine"
