Title: Red Lentil Soup
Categories: Soup Ethnic Appetizer Vegetarian
Yield: 6 Servings

3	tb	Ghee
1	md	Onion, chopped
12		Peppercorns
4		Bay leaves, crumbled
3 3/4	c	Vegetable stock
1/2	lb	Red lentils, washed
2	tb	Chopped fresh parsley
3		Dry red chilies, seeded
		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"

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