Go Back

Red Lentil Soup

Course Appetizer

Ingredients
  

  • 3 tb Ghee
  • 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

Instructions
 

  • 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 & continue to cook & stir for 10 minutes. 
  • Serve hot. Lentils should be soft. Adapted from Ismail Merchant “Indian Cuisine”