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.

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