Red Lentil Soup

Heat ghee over low heat. Add onion and cook til it softens, stirring ocassionally. Add peppercorns and bay leaves and cook for 5 minutes. Add stock, 1 c water, lentils, parsley, chilies and salt. Cook over medium heat for 10 minutes. When soup begins to boil, add ginger and cotinue to cook and stir for 10 minutes. Serve hot. Lentils should be soft. Adapted from Ismail Merchant ‘Indian Cuisine’ —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008