| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Indian |
Soups, Indian, Appetizers, Vegetarian |
6 |
Servings |
INGREDIENTS
| 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 |
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 & 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
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