Recipe - Red Lentil Soup

3 tablespoon Ghee
1 md Onion, chopped
12 Peppercorns
4 Bay leaves, crumbled
3 Three fourths cup Vegetable stock
One half pound Red lentils, washed
2 tablespoon 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 cup 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"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini