Red Lentil Soup 2
appetizers, beans, indian, soups, vegetarian
3 tablespoon ghee
1 medium onion, chopped
12 peppercorns
4 bay leaves, crumbled
3 3/4 cup vegetable stock
1/2 lb red lentils, washed
2 tablespoon chopped fresh parsley
3 dry red chilies, seeded
1 salt
1 1/2 piece of ginger, 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"
Yield: 6 servings