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

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"