Red lentil soup
Yield: 6 Servings
Ingredients:
- 3 tb Ghee
- 1 md Onion chopped
- 12 ea Peppercorns
- 4 ea Bay leaves crumbled
- 3 3/4 c Vegetable stock
- 1/2 lb Red lentils washed
- 2 tb Chopped fresh parsley
- 3 ea Dry red chilies seeded Salt
- 1 ea 1/2" piece of ginger
Instructions:
grated 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"
