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Instructions:
Heat ghee (or oil) 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.
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Ingredients:
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
Salt
1 ea 1/2" piece of ginger, grated
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