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Red Lentil Soup


3 tbsp ghee
1 medium onion, chopped
12 each peppercorns
4 each bay leaves, crumbled
3 3/4 cup vegetable stock
1/2 lb red lentils, washed
2 tbsp chopped fresh parsley
3 each dry red chilies, seeded
1 salt
1 each 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"


Servings: 6



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