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- 3 tb ghee or vegetable oil
- 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
- 1 ea 1/2" piece of ginger, grated
Heat ghee (or oil) over low heat. Add Onion & cook till it softens, stirring occasionally. 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 & continue to cook & stir for 10 minutes. Serve hot. Lentils should be soft.